I’ll be the first to admit, that when I hear the words ‘kosher restaurant,’ I won’t be the first to rush out the door — but when I hear Mozart Café, you’re going to want to get a running start. Why? I’ll just say — Mushroom Bruschetta, a dish that still has my palate dancing for joy.
So it’s not just the Mushroom Bruschetta that makes Mozart Café so enticing. It’s the bruschetta and all the modern changes that have recently taken place that call for a trip back into this cozy, kosher restaurant located in west Boca. Once inside, you’ll enjoy contemporary setting and friendly atmosphere where diners can enjoy high-quality, gourmet kosher food for breakfast, lunch and dinner (Sunday brunch is also offered on Sundays from 10:00 a.m. until 4:00 p.m). “Everything is being made from scratch, using top quality products and a gourmet touch. We are also very pleased to have a new team of well-trained chefs,” states managing partner, Mike Zikri.
While specialties of the house remain, some welcome additions have been added to the menu which now includes – Avocado Eggrolls with a cilantro dipping sauce; a variety of pizzas & pastas like the gnocchi marsala with roasted wild mushrooms, shallots and garlic; salads; sandwiches; and a kids menu.
Now back to the important things in life — yes, the Mushroom Bruschetta. Think — fire-roasted mushrooms, ricotta cheese, roasted garlic and lemonette — all of my favorites in one mouthful. While it’s definitely drool-worthy and you can get it any day of the week at Mozart Café we did manage to snag the recipe. I’m thinking that it would be a perfect dish to bring to an upcoming party.
Recipe for Mushroom Bruschetta from Mozart Café
Ingredients
3/4 tbsp kosher salt (to taste)
12 oz crimini mushrooms
12 oz ricotta cheese
1 oz garlic, roasted
1/2 oz roasted garlic oil
1 tbsp fresh thyme
1 oz parmesan cheese, grated by weight
2 eggs, separated
Directions
- Preheat oven to 400 degrees
- Quarter mushrooms and toss with salt & oil just to coast
- Place cookie sheet in oven, evenly coated, for 5 minutes so pan & oil get hot
- Transfer coated mushrooms pan and roasted until lightly browned (about 15 min)
- Remove mushrooms from over and cool
- Separate egg yolks from white and place in a separate bowl
- Place mushrooms in a food processor and blend until evenly minced, transfer into a large mixing bowl.
- Place 1/2 ricotta cheese, roasted garlic, roasted garlic oil, thyme, parmesan and egg yolks in a food processor. Blend until smooth.
- Transfer ricotta mixture & remaining ricotta into the bowl with the mushroom blend and mix until one consistent color is achieved, season with salt to your liking
- In a separate bowl, take the egg whites and whisk until stiff peaks are achieved. Gently take 1/3 of egg whites and fold them into the mushroom mixture, not over working the whites. Repeat this 2 more times until only small streaks of whites are seen
- Transfer mixture into small greased soufflé cups
- On the stove top, place a large pot with a lid and water approx. 1″ deep. Bring the water to a boil, remove lid and add soufflé cups to water (water should come about halfway up cup). Cover with the lid and bring the heat down to medium-high heat for 10 minutes.
- Remove the soufflé cups from water and place on sheet pan. Let mixture cool.
- To serve, place soufflé back in a 350-degree over for 6-7 minutes (best done if at room temperature)
- For presentation, place cold ricotta drizzled with Extra Virgin Olive Oil on the plate, turn the soufflé upside down and gently set on top of cold ricotta, removing soufflé cup to unveil mushroom mixture. Top with your favorite blend of sauteéd wild mushrooms, a little arugula and a squeeze of lemon juice. Serve with warm crostini.
Mozart Café is located at 7300 West Camino Real in Boca Raton; (561) 367-3412