Baked Ricotta with Mushroom Confit and Balsamic Brown Butter
Ingredients
- 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
Instructions
Baked Ricotta with Mushroom Confit and Balsamic Brown Butter serves 4 original recipe by Food52.
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