Ingredients
- 4 plain crumpets
- 250g mixed mushrooms, sliced
- 1 tablespoon olive oil
- 20g butter
- 1 garlic clove, finely grated
- 1/2 cup ricotta
- Zest and juice of 1/2 lemon
- 1 1/2 teaspoons Chooki's Zest Chicken Salt
- 1 tablespoon chopped parsley
Difficulty: Easy | Prep: 10 min | Cook: 12 min | Total: 22 min | Serves: 2 | Dietary: Vegetarian
These crumpets are a cosy winter lunch when you want something snacky but still properly filling. Chooki's Zest Chicken Salt cuts through the buttery mushrooms and lemon ricotta, so every bite has that sharp little savoury hit.
- 4 plain crumpets
- 250g mixed mushrooms, sliced
- 1 tablespoon olive oil
- 20g butter
- 1 garlic clove, finely grated
- 1/2 cup ricotta
- Zest and juice of 1/2 lemon
- 1 1/2 teaspoons Chooki's Zest Chicken Salt
- 1 tablespoon chopped parsley
Step 1: Mix
Stir the ricotta with the lemon zest, lemon juice and 1/2 teaspoon of Chooki's Zest Chicken Salt. Keep it a bit rough and creamy, not whipped smooth.
Step 2: Cook
Heat the olive oil and butter in a frying pan over medium-high heat. Add the mushrooms and cook for 6 to 8 minutes, stirring now and then, until browned and glossy. Add the garlic and 1/2 teaspoon of Chooki's Zest Chicken Salt, then cook for 1 minute more.
Step 3: Toast
Toast the crumpets until the edges are crisp. Spread over the lemon ricotta, pile the mushrooms on top, then finish with parsley and the remaining 1/2 teaspoon of Chooki's Zest Chicken Salt.
Tip: Let the mushrooms sit in the pan for a minute before stirring. That bit of contact gives them colour instead of making them watery.
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