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Rise’s Wild Mushrooms with Ricotta and Butternut Ketchup
March 2023
Reading time 2 Minutes
Rise in York run weekend specials throughout the year and the most popular then make it onto their menu when they make seasonal changes. This dish was a popular special and just had to go on the menu due to people power!
Preparation time:
10 minutes
Cooking time:
5 minutes
  • For the butternut ketchup
  • ½ butternut squash
  • 1 small onion
  • 1 clove of garlic
  • 1 fresh chilli
  • 20g brown sugar
  • 20ml white wine vinegar
  • 1 sprig of tarragon
  • For the ricotta
  • 125g ricotta
  • ½ unwaxed lemon
  • Pinch of chopped chives
  • To serve
  • 2 tbsp olive oil
  • 250g wild mushrooms, chopped
  • Butter
  • 1 clove of garlic, minced
  • Pinch of tarragon
  • 2 handfuls of kale
  • 2 slices of thick cut sourdough
  • Fresh coriander

For the butternut ketchup, peel and dice the butternut squash into one centimetre cubes, place in an ovenproof tray lined with tin foil and roast in the oven at 170C for around 20 minutes until the butternut has softened.

Finely chop the onion, garlic and chilli and then sweat them for five minutes in a frying pan. Add the cooked butternut, brown sugar, white wine vinegar and tarragon. Bring to the boil and reduce by half. Finally, blitz until smooth to make a ketchup.

Mix the ricotta with the zest and juice of the lemon half, a large pinch of chives, and salt and pepper to taste.

To serve, preheat a frying pan on a medium-high heat, add the olive oil and fry the mushrooms until fully cooked through. Add a small knob of butter with the garlic and tarragon. Season with salt and pepper. Toss the kale in some oil and heat in a pan or in the oven for a few minutes until crispy. Toast the sourdough lightly on each side.

Swirl the butternut ketchup on a plate as a bed for your toast, add a couple of tablespoons of the ricotta mix and spoon the wild mushrooms on top. Add some extra butternut ketchup (use a squeezy bottle if you have one) and place the crispy kale on top, and then garnish with some extra lemon zest and fresh coriander to finish. Bon appétit!

Chef’s Tip: add a poached egg or two for those who like a runny yolk

pink book cover

Breakfast Club, published by Meze Publishing. Available to buy at and

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