I do cook without the Thermomix from time to time. Actually quite often. Most of those dishes don’t end up on here, they are more just a quick meal that is less of a recipe and more of a process. BUT this one??? It was a playing around with what I had in the fridge Friday night dinner for two that went really really right!! SO I had to take a quick pic (not my best pic ever I admit) and post the recipe here. I will be doing it again and no I didn’t have homemade ricotta in the fridge, but rather bought...guilty as charged.
I could have eaten the entire thing myself. I had to stop. It is that good. Enjoy.
We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. We are adding more courses in 2022. Check us out!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 500 Grams Fresh Ricotta Cheese Recipe
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 2 cloves garlic, crushed
- 2 French shallots (eschalots), diced
- 1/2 Teaspoon dried chilli flakes
- 500 Grams mushrooms of choice, sliced
- Splosh white wine...this will vary depending on your mushrooms
- Pink Salt Flakes to taste BUY
- freshly cracked black pepper to taste
Brown Butter Balsamic Sauce
- 100 Grams Butter BUY
- salt and pepper to taste
- 1 Tablespoon Balsamic Vinegar
- Handfuls Italian parsley leaves, picked, to garnish
Premake the ricotta cheese completely. You can of course purchase this ingredient. Mound the cheese into the centre of a baking dish that is not too large. You want some depth to the cheese. Set aside.
Preheat oven to 180°C on a grill (broiler) setting.
Heat a frying pan to a medium high heat.
Place the EVOO, garlic, shallots and chilli flakes into the heated pan and saute until just golden and fragrant.
Add mushrooms and allow to cook down and reduce until all liquid is gone and they are starting to catch. Stir throughout this process.
Add the wine and seasoning and cover the pan. Turn the heat down slightly. Cook until tender. Keep hot.
To make the Brown Butter Balsamic Sauce, place the butter into a clean dry shallow pan and heat until foamy.
Keep the pan moving as the proteins brown and become very fragrant. Remove from the heat. It is important not to over do the browning.
Cool the butter for a few minutes. Add the balsamic vinegar and just stir gently. It will spit a little if the butter is still hot. Taste and adjust seasoning.
Place the cheese into the heated oven and cook for about 8 minutes. Add the mushrooms on top and return to the oven until the whole thing is looking and smelling amazing! (about another 5-8 minutes.)
Drizzle with the Brown Butter Balsamic Sauce and garnish with parsley. Serve hot.
This is great as a full on vegetarian main meal, but we served it as a side dish. I have to say I couldn’t stop eating it, and in hindsight would maybe make even more mushrooms. You can add them as you eat. YUM.