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 Granola Roma

INSTRUCTIONS:

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 Granola Roma.

6. Add a few fresh parsley leaves. Chisel the parsley if desired.

ROMA - Sun-dried Tomato • Oregano • Pine Nut

Price: 5.50 €

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