Baked Ricotta with Mushrooms and Balsamic Brown Butter Sauce

Serves 4 Prep Time 5 minutes   Cook Time 30 minutes   Rated:

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.

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Need

Do

1  

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.

2  

Preheat oven to 180°C on a grill (broiler) setting.

3  

Heat a frying pan to a medium high heat.

4  

Place the EVOO, garlic, shallots and chilli flakes into the heated pan and saute until just golden and fragrant.

5  

Add mushrooms and allow to cook down and reduce until all liquid is gone and they are starting to catch. Stir throughout this process.

6  

Add the wine and seasoning and cover the pan. Turn the heat down slightly. Cook until tender. Keep hot.

7  

To make the Brown Butter Balsamic Sauce, place the butter into a clean dry shallow pan and heat until foamy.

8  

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.

9  

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.

10  

Keep hot.

11  

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.)

12  

Drizzle with the Brown Butter Balsamic Sauce and garnish with parsley. Serve hot.

More

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.

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