Baked Ricotta with Mushroom Confit
This Baked Ricotta with Mushroom Confit is a gorgeous and delicious fall side dish that you must try! You could even serve it as an appetizer! The soft, flavorful mushrooms sit atop a creamy baked ricotta and are then drizzled with a sumptuous balsamic brown butter sauce. My mouth is watering just thinking about it!
It really doesn’t take a lot to make this great side! Combine the oil, red pepper flakes and garlic in a medium pot. Add the mushrooms and wine and cook it down until the mushrooms have softened and the wine has evaporated. Keep cooking until the mushrooms turn brown and start to sizzle.
Brown some butter in a small saucepan; add the balsamic vinegar, salt and pepper and sit tight!
Spread the ricotta in a 2-quart baking dish (or divide it among 4 small dishes). Under a preheated broiler, brown it and heat it through, about 15 minutes. Sprinkle the top with sea salt, top it with the mushrooms and drizzle the brown butter sauce over the top. Sprinkle some parsley and serve it with grilled bread on the side!
For the Mushroom Confit:
1/2 cup extra-virgin olive oil
1/2 tsp red pepper flakes
2 tbsp chopped garlic
1 pound button mushrooms
1/2 cup white wine
Salt and freshly ground pepper
For the Balsamic Brown Butter Sauce and for serving:
1/4 cup unsalted butter
1 tbsp balsamic vinegar
Salt and freshly ground pepper
16 ounces ricotta
Flaky sea salt
1 tbsp chopped flat-leaf parsley leaves, for garnishing
Grilled bread or sliced baguette, for serving
To make the button mushroom confit, in a nonreactive medium pot over medium heat, combine the oil, red pepper flakes, and garlic. Cook, stirring, until the garlic is lightly toasted, 1 to 2 minutes. Add the mushrooms and wine and cover. Adjust the heat to medium-high and bring to a simmer; let cook for 5 minutes, until the mushrooms have softened. Uncover and let cook until the wine has evaporated, about 5 minutes. When the mushrooms start to sizzle and brown, remove from the heat. Stir in a few pinches of salt and pepper, taste, and keep warm until ready to serve.
To make the balsamic brown butter sauce, in a small pot, melt the butter over low heat and cook, stirring, until deep brown, about 6 minutes. Remove from the heat and let cool for 2 minutes. Add the vinegar, salt, and pepper. Taste and adjust accordingly. Keep warm.
When you’re ready to serve, preheat the broiler. To serve, divide the ricotta among four small (2-cup) baking dishes or one large (2-quart) baking dish, slightly mounding the cheese in the center. Broil until browned across the top and heated all the way through, 5 to 8 minutes for the small dishes, and 14 to 20 minutes for the large baking dish. Sprinkle with the sea salt, top with the mushrooms, and drizzle each portion with a spoonful or two of the brown butter sauce. Garnish with parsley and serve with grilled bread and extra brown butter sauce on the side.
Recipe from food52
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Baked Ricotta with Mushroom Confit
Makes: 4 servings
Prep Time: 15 minutes
Bake Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Mushroom Confit:
- 1/2 cup extra-virgin olive oil
- 1/2 tsp red pepper flakes
- 2 tbsp chopped garlic
- 1 pound button mushrooms
- 1/2 cup white wine
- Salt and freshly ground pepper
For the Balsamic Brown Butter Sauce and for serving:
- 1/4 cup unsalted butter
- 1 tbsp balsamic vinegar
- Salt and freshly ground pepper
- 16 ounces ricotta
- Flaky sea salt
- 1 tbsp chopped flat-leaf parsley leaves, for garnishing
- Grilled bread or sliced baguette, for serving
Instructions
To make the button mushroom confit, in a nonreactive medium pot over medium heat, combine the oil, red pepper flakes, and garlic. Cook, stirring, until the garlic is lightly toasted, 1 to 2 minutes. Add the mushrooms and wine and cover. Adjust the heat to medium-high and bring to a simmer; let cook for 5 minutes, until the mushrooms have softened. Uncover and let cook until the wine has evaporated, about 5 minutes. When the mushrooms start to sizzle and brown, remove from the heat. Stir in a few pinches of salt and pepper, taste, and keep warm until ready to serve.
To make the balsamic brown butter sauce, in a small pot, melt the butter over low heat and cook, stirring, until deep brown, about 6 minutes. Remove from the heat and let cool for 2 minutes. Add the vinegar, salt, and pepper. Taste and adjust accordingly. Keep warm.
When you’re ready to serve, preheat the broiler. To serve, divide the ricotta among four small (2-cup) baking dishes or one large (2-quart) baking dish, slightly mounding the cheese in the center. Broil until browned across the top and heated all the way through, 5 to 8 minutes for the small dishes, and 14 to 20 minutes for the large baking dish. Sprinkle with the sea salt, top with the mushrooms, and drizzle each portion with a spoonful or two of the brown butter sauce. Garnish with parsley and serve with grilled bread and extra brown butter sauce on the side.
Recipe from food52
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