Baked Ricotta with Mushroom Confit and Balsamic Brown Butter

February 16, 2016

Test Kitchen-Approved

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

Serves: 4


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
In This Recipe


  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.

More Great Recipes:
Butter|Cheese|Mushroom|Parsley|Ricotta|Vinegar|Serves a Crowd|Fall|Spring|Summer|Winter|Vegetarian

Reviews (4) Questions (0)

4 Reviews

Natalya P. July 13, 2018
What kind of wine can we use?
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. <br /><br />from Avon Leekley