recipes
Pear and oyster mushroom salad on a spinach and ricotta rice cake
Serves: 2
2016-10-27
Ingredients
Method
Slice the Pear, sprinkle sugar on and grill until browned. Slice the oyster mushrooms, leeks and sauté, season remove from heat and in a bowl mix with the raisins, pear and allow to cool. Sauté the spinach in garlic oil and mix with the cold cooked rice, ricotta, egg and mint. Form 2 patties and shallow fry on a non stick pan, season and dust with flour if needed. mix well the polpa, nuts, parsley and olive oil to use as a dressing. mix the lettuce with the mushroom mix and serve on the patty drizzled with the dressing around the plate.
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