Ingredients
- 12 medium Swiss Brown mushrooms
- 2 Tbsp olive oil
- 1 tsp ground nutmeg
- salt and pepper
- 2 Tbsp dark brown sugar
- 4 figs, quartered
- 1 eschalot, minced
- ¼ bunch lemon thyme, chopped
- 120g shaved bresaola
- 2 Tbsp pepitas
- 1 tsp balsamic vinegar
- 2 Tbsp ricotta
Instructions
1 Toss the mushrooms in olive oil, nutmeg, salt and pepper then barbecue until lightly blackened.
2 Place the sugar in a large frying pan and set over a medium heat. Once caramelised, cook the figs briefly.
3 Serve the mushrooms topped with eschalot, thyme, bresaola, pepitas and the figs, then drizzle with balsamic vinegar and sprinkle with ricotta.