1/2 cup drained pickled chanterelles or other wild mushrooms, storebought or homemade (recipe follows), halved or quartered if large
About 2 tablespoons extra-virgin olive oil
Flaky sea salt, such as Maldon
1/4 loosely packed cup celery leaves (from the heart of the bunch), large leaves torn
Celery sticks for serving
Crackers for serving (optional)
Pickled wild mushrooms:
1 cup white wine vinegar
1 tablespoon sugar
3 garlic cloves, gently smashed and peeled
1 sprig fresh rosemary
1/4 teaspoon kosher salt
About 142 grams wild mushrooms, stem ends trimmed, halved or quartered if large
Heat the oven to 350 F, with a rack in the middle.
Spread the hazelnuts on a baking sheet and toast in the oven until fragrant and lightly golden, with blistered skins, 7 to 12 minutes. Remove from the oven and wrap the nuts in a clean kitchen towel. Let steam for one minute, then rub the nuts in the towel to remove the skins (it’s fine if not all the skins come off). Let cool completely, about ten minutes, then coarsely chop.
Spread the ricotta into a nice thin round on a large serving plate. Drizzle with the honey, then season generously with pepper. Sprinkle the chopped hazelnuts evenly over the top, and then the mushrooms. Drizzle with two tablespoons oil and sprinkle with a generous pinch or two of salt.
In a small bowl, toss together the celery leaves with the . teaspoon oil and a pinch of salt. Sprinkle over the ricotta.
Serve with celery sticks and crackers, if desired.
I like Vavel pickled mushrooms, available at Polish markets and online.
Pickled wild mushrooms
In a medium saucepan, bring the vinegar, sugar, garlic, rosemary, and salt just to a boil, stirring occasionally to dissolve the sugar. Remove the pan from the heat and stir in the mushrooms. Cover the pan and let stand until the mushrooms are flavorful, 10 to 15 minutes.
If serving immediately, drain and serve. Or let cool completely in the brine, then transfer the mushrooms and brine to a jar, cover, and refrigerate for up to one week.