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Warm mushroom salad with ricotta and witlof
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Quick and flavorful mushroom salad ready in 10 minutes.
Ingredients:
  • 400g Swiss brown mushrooms, halved
  • 20.00 ml thyme leaves
  • 2 garlic cloves, thinly sliced
  • 3 witlof (red or green - see notes), leaves separated, halved lengthways
  • 125.00 ml flat-leaf parsley leaves
  • 150g low-fat fresh ricotta*
Instructions:
  • In a large deep frypan, heat oil over medium-high heat and sauté mushrooms for 3-4 minutes. Stir in thyme and garlic, cooking for an additional 2 minutes. Pour in lemon juice and 2 tablespoons of hot water, cooking for another 2 minutes.
  • Combine the witlof and parsley, stir until the witlof is gently wilted. Distribute the salad into bowls and sprinkle crumbled ricotta on top. Season with freshly ground black pepper to taste.

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