Funghi Misti con Ricotta Affumicata

Seared Smoked Ricotta with mixed Mushrooms

4 Varieties Seasonal Fresh Wild Funghi 100g
Extra Virgin Olive Oil 2 tablespoons
Smoked Sheep's Ricotta 75g
Sea Salt and Ground Black Pepper to taste
Fresh Basil

Drizzle olive oil over the mixed mushrooms and place under the grill. Cut the ricotta into a flat square then sear in a hot non-stick pan. Add a generous drizzle of Olive Oil, sprinkle with black pepper and add basil. Serve the seared ricotta over the mushrooms. Season to taste.