Thomasina Miers Recipe: Toast With Lemony Ricotta & Mushrooms Al Mojo De Ajo

We meet Wahaca founder, cook and food writer Thomasina Miers. Plus she shares one of the recipes from her new cookbook, Mexican Table: toast with lemony ricotta and mushrooms al mojo de ajo.

Thomasina Miers Shares Her Foodie Favourites

‘My food philosophy is easy. Seasonal. Mostly local. Mostly vegetables. Nature for me has a divine, cosmic power and I try to celebrate and preserve it this way. 

The first dish I learned to cook was profiteroles, because I had a crush. My father had a glamorous friend who would visit us from South America. I remember toiling for hours to bring out piles of profiteroles on one of his visits. 

‘I love courgette and pumpkin at this time of year. They originate in Mexico and are incredibly versatile. I never tire of the yellow- and green-fleshed summer squashes or the deep ombre tones of the slightly sweeter winter ones. Have them in soups. Stuff them or braise them in olive oil. They scoop up flavour and give you bang for your buck. 

For last minute dinners, I keep certain ingredients in stock. Cod’s roe for taramasalata; a mouth-watering chicken liver pâté I make in batches; beans for a white bean and confit garlic dip; green chillies in the freezer; a quince jam to put on a cheese board to make it feel special. 

If you’re in Oaxaca, don’t miss chef Thalía Barrios’ restaurant La Cocina de Humo. The spectacular regional Mexican food will blow your mind. 

I always come back to Delia’s cookbooks. Other than that, I love the recipes of Alice Waters, Diana Kennedy, Nigel Slater, Mark Diacono, Ed Smith, Yotam Ottolenghi, Jane Grigson and Marguerite Costa. 

My home-made sourdough is my ultimate comfort snack, toasted and lavished in butter and peanut butter and a scrunch of sea salt.’

Recipe: Toast With Lemony Ricotta & Mushrooms Al Mojo De Ajo

Ingredients:

Serves 4 

• 250g (9oz) ricotta
• Zest and juice of 1 lemon
• 3 tablespoons good olive oil
• 20g (¾oz) butter
• 500g (1lb 2oz) mushrooms, sliced
• ½ bunch of tarragon, leaves picked and roughly chopped
• 4 slices of bread 

For the mojo de ajo:

• 2 large garlic bulbs, cloves peeled and finely chopped
• 1 chile de árbol, chopped, or 1 teaspoon dried chilli flakes (optional)
• 1 heaped tablespoon chipotle en adobo
• 2–3 tablespoons thyme leaves
• 250ml (8½ fl oz/1 cup) olive oil
• 1 teaspoon sea salt

Method:

Mojo de ajo is a soothing, unctuous garlic oil made by gently poaching garlic until soft and sweet with a hint of smoke from chipotle chillies and a touch of dry, toasty heat from chile de árbol. It is good spooned over grilled chicken or, like here, over mushrooms, making a citrussy, garlicky plate of deliciousness. 

1. To make the mojo de ajo, combine ingredients in a medium, heavy-based saucepan over a low-medium heat and warm gently until the oil starts shimmering and the garlic begins to sizzle. Turn the heat to its lowest setting (bubbles should barely break the surface) and cook for another 25 minutes, or until garlic is soft. Careful: if the garlic burns, it will become moody and bitter.
2. Meanwhile, drain the ricotta through a sieve, then transfer to a bowl and beat in lemon zest and half the juice, saving the rest for the mushrooms. Stir in two tablespoons of olive oil, season generously and set aside. 
3. Heat the butter and a tablespoon of oil in a large frying pan over high heat. Add the mushrooms, working in two batches, sautéeing for 5-6 minutes to release some moisture before adding a few tablespoons of the mojo and a little sea salt. Continue to cook for another 4-5 minutes until mushrooms take on some colour. Repeat with the next batch, then toss together. 
4. Stir in the chopped tarragon and season with the remaining lemon juice and a pinch more sea salt, if needed. Toast the bread, spoon over the lemony ricotta, top with the garlicky mushrooms and tuck in at once. 

Mexican Table by Thomasina Miers is out now (Quadrille, £28).