| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Veg2, Vegetarian | 1 | servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | sm | Onion; finely chopped |
| 1 | Clove garlic; crushed | |
| 4 | oz | Shitake mushrooms |
| 8 | oz | Cup mushrooms |
| 1 | ts | Fresh marjoram |
| Salt and pepper | ||
| 8 | lb | Rosso lettuce leaves; (8 to 10) |
| A little lemon juice and olive oil | ||
| 4 | oz | Soft goat's cheese; thinly sliced |
| Fresh marjoram to garnish |
INSTRUCTIONS
1. Heat the oil, and gently fry the onion and garlic for several minutes, taking care they do not colour. 2. Slice the mushrooms finely and add to the pan with the marjoram. Cook over the low heat until very soft. Season well. 3. Mix the lollo rosso leaves with a little lemon juice and olive oil (about 1tbsp of each). Arrange the leaves on four plates. Spoon over the cooked mushroom mixture, then top with slices of goat's cheese. Garnish with a little fresh marjoram. Serve immediately. Converted by MC_Buster. NOTES : A base of warm mushrooms topped with cheese that melts as you eat it makes this delicious starter. Turn it into a main course with extra side salad and crusty bread. Converted by MM_Buster v2.0l.
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