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.
Keep hot.
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.