John Myers
Ingredients for 4 servings:
- 400 g mushrooms
- 1 shot of white wine
- ½ head of broccoli
- vegetable broth
- 1 cup ricotta
- salt and pepper
- chili flakes
- Vegetable stock powder
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
quick and vegetarian
Clean and quarter the mushrooms, and sauté them in a pan (preferably one with high sides). Season the mushrooms with salt and pepper to taste. Deglaze with a splash of white wine and simmer briefly. Finely chop the broccoli (I always use about half of the peeled stalk), bring to a boil briefly in a little vegetable stock, and drain into a sieve. Cook for a little longer, if desired. I like the broccoli to still have a bit of bite. Add the broccoli to the pan with the mushrooms and stir in the ricotta. Top up with a little hot water until creamy. If you like, you can also use cooking cream or milk. Season to taste with salt, pepper, chili flakes, and a little vegetable stock powder. We served it with pasta.
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