Ingredients:

• 1 punnet shitake
• 1 punnet wood ear
• 1 punnet king brown
• 1 punnet enoki
• 2 cloves of garlic, finely sliced
• Half a bunch of parsley, picked
• 4 tbsp of ricotta
• Extra virgin olive oil
• Juice of half a lemon
• Sea salt and freshly ground black pepper

Method:

1. Cut mushrooms into bite size pieces.
2. In a large heavy based pot or large wok, heat 3 tbsp of extra virgin olive oil until just smokey. Drop mushrooms into the pot and quickly toss in oil. Add in garlic and toss until mushrooms are cooked.
3. Finish with lemon juice, parsley and season with salt and pepper.
4. Place in a serving dish and top with ricotta.

Enjoy

Recipe thanks to Alex Kearns, Executive Chef, Glebe Point Diner