1 cup ricotta (250 g) passed through a sieve
1/2 teaspoon salt
1/4 cup grated Parmesan cheese (30 g)
For the sauce
1/3 cup butter (65 g)
6 shiitake mushrooms (100 g) cut into 0.5 cm strips
1 pinch of salt or to taste
1/4 cup dry white wine (60 ml)
2 thin slices of tomato cut into quarters (for garnish)
1 cup ricotta (250 g) passed through a sieve
1/2 teaspoon salt
1/4 cup grated Parmesan cheese (30 g)
For the sauce
1/3 cup butter (65 g)
6 shiitake mushrooms (100 g) cut into 0.5 cm strips
1 pinch of salt or to taste
1/4 cup dry white wine (60 ml)
2 thin slices of tomato cut into quarters (for garnish)
In a bowl, mix the ricotta, salt, and Parmesan cheese until you get a homogeneous paste
Prepare the sauce: in a medium skillet, melt the butter over high heat
Add the mushroom and salt and stir well
Add the wine and cook until the liquid thickens slightly (about 5 minutes)
Remove from the heat and reserve
In two serving dishes, distribute the mushroom sauce and top with the ricotta paste
Garnish with tomato and serve at room temperature
558 calories per serving
