Please do not take this post’s brevity for any kind of lackof enthusiasm or excitement over this very handsome mushroom and ricottabruschetta. Time’s a little short today, as my car’s left-front tire was fatallyinjured last night in a brutal pothole attack. Everyone else is fine, but I didn’t want to delay theuploading of this fine recipe until I had time to do a proper blog post. Sobasically, I’m phoning this one in. Of course, my biggest fear isn’t thatyou’ll be disappointed…it’s that you won’t notice that big a difference.
Anyway, this was super tasty, and very simple to make. Ishow making the ricotta bruschetta part first, but as I mention, you’llobviously want to have your mushrooms cooking while you prepare the bases. Ihope you give this delicious, and very versatile dish a try soon. Enjoy!
Ingredients for 4 Mushroom Ricotta Bruschetta 1 cup ricotta cheese1 eggzest of one lemon1/2 tsp saltblack pepper to taste
red chili flakes to taste4 thick slices of lightly toasted bread1 tbsp olive oilFor the mushrooms:2 tbsp butter, divided (half to sauté, half to stir in atend)1 tbsp olive oil16 large white mushrooms1/4 cup green onions and/or 3-4 cloves of garlicsalt and pepper to taste1/4 cup marsala wine1/2 cup chicken broth2 tsp lemon juice2 tbsp chopped Italian parsleyPin It Now!
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