Thursday, January 3, 2013

Mushroom Ricotta Bruschetta – This Was Anything But Flat

Please do not take this post’s brevity for any kind of lack of enthusiasm or excitement over this very handsome mushroom and ricotta bruschetta. Time’s a little short today, as my car’s left-front tire was fatally injured last night in a brutal pothole attack.

Everyone else is fine, but I didn’t want to delay the uploading of this fine recipe until I had time to do a proper blog post. So basically, I’m phoning this one in. Of course, my biggest fear isn’t that you’ll be disappointed…it’s that you won’t notice that big a difference.

Anyway, this was super tasty, and very simple to make. I show making the ricotta bruschetta part first, but as I mention, you’ll obviously want to have your mushrooms cooking while you prepare the bases. I hope you give this delicious, and very versatile dish a try soon. Enjoy!


Ingredients for 4 Mushroom Ricotta Bruschetta
1 cup ricotta cheese
1 egg
zest of one lemon
1/2 tsp salt
black pepper to taste
red chili flakes to taste
4 thick slices of lightly toasted bread
1 tbsp olive oil
For the mushrooms:
2 tbsp butter, divided (half to sauté, half to stir in at end)
1 tbsp olive oil
16 large white mushrooms
1/4 cup green onions and/or 3-4 cloves of garlic
salt and pepper to taste
1/4 cup marsala wine
1/2 cup chicken broth
2 tsp lemon juice
2 tbsp chopped Italian parsley

View the complete recipe

22 comments:

Joy Bee said...

Delicious. Just reading the title of this blog made my mouth water. Can't wait to try it.

Sophie Maxwell said...

Hi! i know that you went to culinary school, but did you also go to a regular college and get a degree in something else? Like business or restaurant management?
Thanks!

BenBarefoot said...

I totally am that voyeur. I've watched like every food wishes episode over the last week. Love your personality, jokes, and the food is incredible! I cooked for my friends on NYE, (after the bar), totally rocked, and I was like a Chef John poet. You are more then a teacher or instructor, you're an inspiration. Keep em coming!

I have a pretty cool recipe I make a lot, and everyone loves it. It's kind of a Cajun Alfredo Pasta which has three peppers and chicken, andouille, and shrimp. I would love to see your take on something like that.

Peggy Manfredi said...

Looks like its intended as appetizer, but I'm going to make this a meal!

Peggy Manfredi said...

OK, now that I did more than read your intro & look at the pretty picture, and I actually watched the video, I learned it's not an appetizer, but rather a side dish. Still, I can easily eat a couple of these, add a salad, so I'm calling this tomorrow's dinner!

Masae said...

First of all, repair your car!
But we appreciate your blog posting in that situation.

Chef John said...

Actually I said, "It's not only an appetizer, but also can be..." So it is a great app, and main course. Enjoy!!

Chibby said...

Sorry about your Car CJ.I'm totally trying this soon.I Usually do the tom/basil/balsamic bruschetta,so this would be a nice change and somehow more wintery?Did that even make sense???

Foodfanataholic said...

Slice the mushrooms, trying to keep all the slices a uniform thickness.; set aside.

Place the ricotta in a medium bowl. Add the lemon zest, red pepper flakes, freshly ground black pepper, pinch of salt, and the egg; stir until well blended.

Preheat oven to 425 F. Lightly toast the thick slices of bread in a toaster. Place on a cookie sheet. Drizzle the toast generously with olive oil.

Divide the ricotta mixture over the toast slices. Bake for 12-15 minutes until the cheese is set, and the edges of the bread are golden brown. Make the mushroom mix while the cheese toasts are in the oven.

Place olive oil and butter in a large skillet; add the sliced mushrooms and a generous punch of salt. Sauté over medium high heat (they will become wet, then dry, then wet again) until they are damp, about 5-6 minutes. They will turn a nice golden brown. Create a space in the middle of the pan and add the onion of your choosing. Sauté for an additional 2-3 minutes. Add a splash of wine (Marsala),and cook until evaporated, about 1 minute. Add the chicken stock, fresh lemon, and freshly ground black pepper. Turn the heat to medium-low and braise until almost all the liquid has evaporated and they are damp. Turn the heat to low and add the fresh herbs of choice (parsley), and butter. Allow the butter to melt. Reseason
If necessary. Spoon the mushrooms over the ricotta and toast. Top with a little lemon zest and fresh herbs.

May be used as an appetizer, breakfast topped with an egg, or light lunch, or dinner side with meat.

Enjoy

Jamie Truscott-Howell said...

Hey Chef John, thanks for another great recipe! One very basic question from a self-confessed amateur - I notice in the video that you didn't wash or peel the mushrooms you used. Did you already do that off camera or is it not necessary here?

Thanks again! You rock :)

Monica said...

Fabulous recipe to try next Friday when my new oven with an induction top arrives.
love your recipes , tell all my cooking friends to watch you

Peggy Manfredi said...

Thanks Foodfanataholic for the printable directions.

Jason Smith said...

Yes, I agree. Thanks Foodfanataholic!

Jen said...

Ditto on thanks for written instructions right here!

And of course, thank you for a delicious looking recipe that came just when I have a selection on mushrooms in the fridge!

Birder said...

I'm so making this, but will cut the crust off a larger surface area, denser type bread. Y'know, just to up the prissiness factor. I will report back with results. Thanks for such delicious inspiration!

Unknown said...

Prepared this for dinner and it's AWESOME. Used it as side dish for some pork chops.

Robeerto said...

As long as you’re trying to impress your foodie friends with correctly pronounced Italian, try telling them you’re putting the cheese on top of “four bruschette” (not bruschettas).

Bruschette is the plural of bruschetta and the final “E” is pronounced much like a long “A” in American English (rhymes with “pay”).

MJ said...

To Jamie Truscott-Howell: I have never in my life peeled mushrooms. It never even occurred to me that it as possible. As for washing them, if they are dirty, probably a decent idea.

Chef John said...

Yes, I rinse my shrooms off!

Shital Thakkar said...

And one day, I know my orecchiette will roll off my fingers as easily as they do hers. Mushroom Ricotta Bruschetta. French bread.

Valerie said...

Oh, my - thank you so much for sharing this deliciousness! Made it for dinner (2pcs ea.), with sauteed spinach side - my husband says "Thank You", too.

Liza said...

I could listen to you all day!