Mushrooms, garlic and shallots with lemon ricotta from Plenty More (page 145) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.133 in the US edition.

  • Ganga108 on March 01, 2022

    Love this dish. The recipe takes an awful lot of small shallots and garlic, but the end result is definitely worth the effort. They are cooked with mushrooms, herbs, spices and pernod. Don't omit the ricotta, it balances the dish.

  • Foodycat on November 03, 2014

    I used white wine instead of Pernod. And I used a vegetable stock cube, without adding more liquid - the vegetables throw off plenty to make a good rich broth. We had it with rice. It's extraordinary how well tarragon goes with mushrooms!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.