Serves a Crowd

Baked Ricotta with Mushroom Confit and Balsamic Brown Butter

February 16, 2016
6 Ratings
Photo by Mark Weinberg
  • Serves 4
Author Notes

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

What You'll Need
  • For the mushroom confit:
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons 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 tablespoon balsamic vinegar
  • Salt and freshly ground pepper
  • 16 ounces ricotta
  • Flaky sea salt
  • 1 tablespoon chopped flat-leaf parsley leaves, for garnishing
  • Grilled bread or sliced baguette, for serving
  1. 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.
  2. 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.
  3. 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.

See what other Food52ers are saying.

  • Stephanie  Pazoles
    Stephanie Pazoles
  • Jennifer Erskine
    Jennifer Erskine
  • Avon Leekley
    Avon Leekley
  • Emily

10 Reviews

Emily November 1, 2021
Looks fantastic! Any ideas to replace the wine? I know the alcohol cooks out, but we are Muslim and cannot use that.
Stephanie P. November 2, 2021
I think
.. you could use chicken stock not broth! It is the Balsamic and earthiness of the mushrooms that give it the flavor. Hope that helps
Stephanie P. January 1, 2021
OH MY GOODNESS! This is one of the best things I have ever had. We loved it. Made it for NYE. Only thing I would change it to put it in a 1 qrt. not a 2 qrt. baking dish. Other wise it... was,...awesome! I will make this often. Thanks!
JULIET November 17, 2019
This does not look like a recipe that can be prepared in advance? Or can it?
Stephanie P. January 1, 2021
Yes, I premade the components, refrigerated, and then put it together the next night. Just don't put it together until you are ready to eat it!
It was great.
Natalya P. July 13, 2018
What kind of wine can we use?
Stephanie P. January 1, 2021
any white wine, I used Chard.!

beejay45 January 5, 2018
Some oven-roasted cherry tomatoes would also be great with/instead of the mushrooms. Thanks for the great idea!
Jennifer E. November 14, 2017
Made this once and can't wait to make it again and share for the holidays.. beautiful example of treating simple ingredients well
Avon L. April 15, 2016
This looks so yummy ! And kudos to "our" Ali. You rock.

from Avon Leekley