- 100 g button mushrooms
- 1 shallot
- ½ bunch silver beet (Swiss chard), or kale
- ¾ tablespoon butter
- ¼ teaspoon chilli flakes (red pepper flakes), or to taste
- 450 g ricotta cheese
- 1 teaspoon fresh thyme leaves, chopped
- ¼ cup grated Parmesan cheese
- 1 large egg, whisked
- 2 medium sweet potatoes, peeled
- fresh basil, finely chopped, for garnish
- 1 tablespoon grated Parmesan cheese, for garnish
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- Chop the mushrooms, shallots and chard (or kale) to a small uniform size (or pulse about 5 times in a food processor until chopped and uniform) .
- Heat a large pan to medium high and add the butter. When foaming add the mushroom mixture and stir to mix. Let the ingredients brown, undisturbed for about 5 minutes.
- Stir the vegetablkes and add the crushed red pepper and some salt and continue cooking for a further 10 minutes. Set aside to cool.
- When cooled mix together the vegetable mixture with the ricotta, thyme and ¼ cup of the parmesan cheese. Adjust the saeasoning with more salt and crushed red pepper if needed.
- Add in the egg and stir until combined. Set aside.
- Preheat the oven to 190°C.
- Using a mandoline, slice the sweet potatoes thinly lengthwise. (Make sure they are very thin, almost translucent)
- Grease a 20cm x 20cm glass baking dish with butter (or spray with nonstick cooking spray).
- Place a layer of the thinly sliced sweet potatoes on the bottom.
- Spread about ¼ cup of the vegetable/ricotta mixture across the slices and repeat for 6 more layers or until you run out of potatoes or vege/cheese mixture. Make sure the top layer is potatoes.
- Cover tightly with foil and bake for about 1 hour or until the sweet potatoes are tender, about 1 hour.
- Let rest for 15 minutes. Sprinkle with the chopped basil and remaining 1 tablespoon grated Parmesan and serve.
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