From above, four shallow stemless glasses hold a blush-pink smoothie with a velvety surface, each topped with a tiny basil leaf, a delicate swirl of ricotta, fine golden mushroom-almond dust, and a few neatly placed strawberry slices for a soft, romantic look.

Strawberry Basil Ricotta Smoothie with Candied Oyster Mushroom Dust

Name: Strawberry Basil Ricotta Smoothie with Candied Oyster Mushroom Dust
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: about 4 oz oyster mushrooms torn into small pieces; about 1 lb strawberries hulled; 1 cup whole-milk ricotta; 1 1/2 cups unsweetened almond milk chilled; 1/2 cup plain Greek yogurt chilled; 16 leaves, plus more for garnish fresh basil leaves; about 1/3 cup blanched almonds; 3 tbsp honey divided; 1 lemon zest finely grated and juiced; 1 tsp vanilla extract; 2 cups ice cubes; 2 to 3 strawberries thinly sliced for garnish; 1 tsp olive oil; 1 pinch fine sea salt

Silky strawberry smoothie with Italian flair and subtle mushroom magic.

Category Smoothie

Prep 15 minutes

Cook 15 minutes

Style Italian

Technique Roasting

Diet Friendly Vegetarian

Daily recipe · May 22, 2026

A little about this dish

This smoothie takes an unexpected Italian-inspired turn by pairing delicately roasted oyster mushrooms with sweet strawberries, creamy ricotta, basil, and a little honey. The mushrooms add a subtle silky, almost vanilla-like earthiness rather than a savory flavor, making the drink feel seasonal, elegant, and a little mysterious. Lemon zest and almond bring brightness and structure, while the pastel pink color and glossy basil garnish make it especially photogenic.

Ingredients (for 4)

Oyster mushrooms — about 4 oz — torn into small pieces
Strawberries — about 1 lb — hulled
Whole-milk ricotta — 1 cup
Unsweetened almond milk — 1 1/2 cups — chilled
Plain greek yogurt — 1/2 cup — chilled
Fresh basil leaves — 16 leaves, plus more for garnish
Blanched almonds — about 1/3 cup
Honey — 3 tbsp — divided
Lemon — 1 — zest finely grated and juiced
Vanilla extract — 1 tsp
Ice cubes — 2 cups
Strawberries — 2 to 3 — thinly sliced for garnish
Olive oil — 1 tsp
Fine sea salt — 1 pinch

Preparation

Step 1 — 🔥📄

Preheat the oven to 375°F (190°C) and line a small baking tray or plate with parchment paper.
Step 2 — 🍄🍯🔥

Toss the oyster mushrooms with olive oil, 1 tablespoon honey, and a pinch of sea salt. Spread on the tray and roast for 12 to 15 minutes until lightly caramelized and dry at the edges.
Step 3 — 🍄🌰✨

Let the mushrooms cool completely. Save a small spoonful for garnish if you like, then blend the rest with the blanched almonds into a coarse crumble.
Step 4 — 🍓🥛🍃

Add the strawberries, ricotta, almond milk, Greek yogurt, basil leaves, remaining 2 tablespoons honey, lemon zest, lemon juice, vanilla extract, and ice cubes to a blender.
Step 5 — 🥤⚡🍯

Blend for 45 to 60 seconds until smooth, creamy, and lightly frothy. Taste and add a little more honey only if needed.
Step 6 — 🥛➡️🍹

Pour the smoothie into 4 chilled glasses.
Step 7 — 🍓🌿🎨

Top each glass with the mushroom-almond dust, a small swirl of ricotta if desired, extra basil, and thinly sliced strawberries.
Step 8 — ❄️🥤😊

Serve right away while the smoothie is cold and velvety.

A final fox tip

The oyster mushroom works here because roasting transforms its flavor into something gentle, nutty, and almost floral, which pairs surprisingly well with berries and dairy. For a fully savory-sweet aperitivo-style version, swap half the strawberries for ripe peaches when in season. If serving for brunch, pour into smaller glasses and finish with cracked pink pepper for a dramatic Italian café feel.