Ingredients and Methods
Heat the oil in a large frying pan over low-medium heat. Cook the mushrooms for 2¬–3 minutes, until just tender
Add the salsa verde, lime juice and a little water and heat through, tossing to coat. Season with salt
Serve sprinkled with pistachios and salted ricotta.
Method (Mexican salsa verde):
Preheat an overhead grill to high heat.
Place the jalapeño and garlic on a small tray and grill, turning occasionally, for 10 minutes, until soft, caramelized and charred black.