• TO DRINK: Simonsig Redhill Pinotage 2006, with sweet berry fruit and lovely earthiness.

    Roast mushrooms with caramelised onion and ricotta

    Serves: 4
    Cooking Time: 25 mins


    • 8 medium black mushrooms, peeled and stalks removed
    • 3 large onions, sliced and fried until caramelised
    • 125ml (½ cup) ricotta
    • salt and freshly ground black pepper, to taste
    • 5ml (1 tsp) olive oil
    • 16 ripe cherry tomatoes, crushed
    • 125ml (½ cup) fresh watercress
    • 60ml (¼ cup) pine nuts, toasted



    Preheat the oven to 180°C.


    Place the mushrooms on a roasting tray and stuff with the onion and ricotta. Season, drizzle with the oil and bake for about 20 minutes.


    Arrange 2 mushrooms on each plate with the tomatoes and watercress. Sprinkle over the nuts and serve immediately.