You will love this dish for its simplicity! Its nutritious & delicious. Less is more... 

INGREDIENTS (serves 2)

  • 500g brown mushrooms
  • 100g fresh ricotta
  • 50 g radish sprouts
  • Balsamic cream
  • Olive oil
  • Flat parsley
  • 1 Lemon, juice & zest
  • Sea salt
  • Black Pepper
  • 2 slices of sourdough bread
  • GR'EAT Roma


  1. Rinse the mushrooms under running water and gently rub the surface with the top of your fingers. Alternatively, you can use a vegetable brush. Carefully dry them with a towel.
  2. Drizzle some olive oil in a pan. Put on medium heat. Slice the mushrooms in fine slices. Bake for about 10 minutes on medium-high heat, stirring from time to time.
  3. Roast 2 slices of sourdough bread until golden.
  4. Arrange a generous amount of mushrooms on each slice. Add a dollop of fresh ricotta (I scrape the ricotta with a fork for this to create a beautiful texture). Drizzle with olive oil. Pepper up. Sprinkle with some lemon juice & grate some lemon zests.
  5. Add the radish sprouts. Top with GR'EAT Roma
  6. Add a few fresh parsley leaves. Chisel the parsley if desired.
  7. Enjoy immediately!




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