roasted sage and pancetta mushrooms
- 8 field mushrooms
- 8 cloves garlic, unpeeled
- ¼ cup (60ml) olive oil
- sea salt and cracked black pepper
- 400g ricotta
- 4 slices pancetta, torn
- 1 bunch sage, leaves picked
- Preheat oven to 220°C (425°F). Place the mushrooms and garlic on a baking tray, drizzle with the oil and sprinkle with salt and pepper. Roast for 10 minutes, top with the ricotta, pancetta and sage and roast for a further 10 minutes or until the ricotta and pancetta are golden. Serves 4.
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