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

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