adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Garlic mushrooms on ricotta sourdough
Garlic mushrooms on ricotta sourdough
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Indulge in a quick and delicious mushroom and sourdough brunch!
Ingredients:
  • 40g butter
  • 2 garlic cloves, crushed
  • 200g button mushrooms, quartered
  • 200g Swiss brown mushrooms, quartered
  • 1 bunch English spinach, ends trimmed, washed, dried
  • 16 slices sourdough bread, chargrilled
  • 200g fresh ricotta
  • 40.00 ml chopped fresh continental parsley
  • 40.00 ml chopped fresh mint
  • 40.00 ml chopped fresh basil
  • 3 anchovy fillets, drained on paper towel
  • 20.00 ml drained capers, chopped
  • 36.40 gm olive oil
  • 2 tsp red wine vinegar
  • 11.80 gm Dijon mustard
Instructions:
  • For the salsa verde, combine parsley, mint, basil, anchovies, and capers in a mortar. Use a pestle to pound until nearly smooth. Mix in oil, vinegar, and mustard. Season with salt and pepper to taste.
  • Melt butter in a non-stick frying pan over high heat until foamy. Sauté garlic for 1 minute. Add mushrooms and cook for 5 minutes, stirring occasionally, until tender. Transfer to a bowl.
  • Melt the rest of the butter in the pan until it foams, then add the spinach and cook for 3-4 minutes until it wilts slightly.
  • Spread a generous amount of creamy ricotta onto half of the sourdough loaf. Plate it up beautifully, then layer with fresh spinach, savory mushrooms, and zesty salsa verde. Accompany the dish with the remaining sourdough slices.

Similar Recipes