Ingredients
1tbsp olive oil
1 small onion, finely chopped
1 clove garlic, crushed
4oz / 100g shitake mushrooms
8oz / 250g cup mushrooms
1tsp fresh marjoram
salt and pepper
8-10lb rosso lettuce leaves
a little lemon juice and olive oil
4oz / 100g soft goat's cheese, thinly sliced
fresh marjoram to garnish
Method 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.
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