1 cup ricotta cheese (250g) strained
1/2 teaspoon salt
1/4 cup grated Parmesan cheese (30g)
For the sauce
1/3 cup unsalted butter (65g)
6 shiitake mushrooms (100g) sliced into 0.5 cm strips
1 pinch of salt or to taste
1/4 cup dry white wine (60ml)
2 thin tomato slices cut into quarters (for garnish)
1 cup ricotta cheese (250g) strained
1/2 teaspoon salt
1/4 cup grated Parmesan cheese (30g)
For the sauce
1/3 cup unsalted butter (65g)
6 shiitake mushrooms (100g) sliced into 0.5 cm strips
1 pinch of salt or to taste
1/4 cup dry white wine (60ml)
2 thin tomato slices cut into quarters (for garnish)
In a bowl, mix the ricotta, salt, and Parmesan cheese until you get a smooth 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 has slightly thickened (about 5 minutes)
Remove from heat and reserve
On two serving plates, distribute the mushroom sauce, and top with the ricotta paste
Garnish with tomato and serve at room temperature
558 calories per serving
