Easy recipe Garlic Mushrooms On Ricotta Sourdough Recipe

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about two tablespoons chopped fresh continental parsley about two tablespoons chopped fresh mint about two tablespoons chopped fresh basil (Recipes by ingridients basil) about three anchovy (Recipes by ingridients anchovy) fillets, drained on paper towel one tablespoon drained capers, chopped about two tablespoons olive oil about two teaspoons red wine vinegar (Recipes by ingridients vinegar) about two teaspoons Dijon mustardStep one To make the salsa verde, place the parsley, mint,, basil (Recipes by ingridients basil) anchovies and capers in a mortar and pound with a pestle until almost smooth. Stir in the oil, vinegar (Recipes by ingridients vinegar) and mustard and season with salt (Recipes by ingridients salt) and pepper. Step about two Melt half the butter (Recipes by ingridients butter) in a non-stick frying pan over high heat until foaming. Add garlic and cook for one minute. Garlic Mushrooms On Ricotta Sourdough Recipe. Add the mushroom and cook, stirring, for five minutes or until tender. Garlic Mushrooms On Ricotta Sourdough Recipe. Transfer to a bowl. Step about three Melt the remaining butter (Recipes by ingridients butter) in the pan until foaming. Add the spinach and cook for about three-four minutes or until just wilted. Step four Spread half of the sourdough with ricotta. Divide among serving plates. Top with spinach, mushroom mixture and salsa verde. Garlic Mushrooms On Ricotta Sourdough Recipe. Serve with remaining bread..