Adapted from a recipe in Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant by Greg Denton, Gabrielle Quiñónez Denton, and Stacy Adimando (Ten Speed Press, 2016). —Ali Slagle
For the balsamic brown butter sauce and for serving:
Salt and freshly ground pepper
Flaky sea salt
chopped flat-leaf parsley leaves, for garnishing
Grilled bread or sliced baguette, for serving
In This Recipe
To make the button mushroom confit, in a nonreactive medium pot over medium heat, combine the oil, red pepper, 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.