Heat butter and olive oil in a large heavy bottomed frying pan.
Add onion and sauté for 2 minutes, then add the garlic and sauté for 1 minute without cover.
Add the mushrooms, thyme, cayenne pepper and nutmeg. Simmer over a gentle flame for 10 minutes and add the lemon juice.
Use a suitable Braun hand blender and start blending slowly increasing speed wheel constantly with your thumb to highest power until mixture is smooth.
Fold in the ricotta and mascarpone at high speed along with the rest of the mushrooms.
Taste and season with salt and pepper.
Pack the mixture into individual moulds or ramekins and cover with a layer of melted butter.
Heat butter and olive oil in a large heavy bottomed frying pan.
Add onion and sauté for 2 minutes, then add the garlic and sauté for 1 minute without cover.
Add the mushrooms, thyme, cayenne pepper and nutmeg. Simmer over a gentle flame for 10 minutes and add the lemon juice.
Use a suitable Braun hand blender and start blending slowly increasing speed wheel constantly with your thumb to highest power until mixture is smooth.
Fold in the ricotta and mascarpone at high speed along with the rest of the mushrooms.
Taste and season with salt and pepper.
Pack the mixture into individual moulds or ramekins and cover with a layer of melted butter.
