Posted by Cathy Scott on December 15, 2015
Vegetarian and Gluten Free (A Mom inspired recipe )
Last week I served some lasagna to my extended family. At the base was my Mom's original lasagna recipe, with some additions, including mushrooms, of course. She liked it so much she suggested I should publish the recipe on my blog. Rather than a large time-consuming lasagna recipe, I thought I would combine it with a recipe my mom cut out and sent to me from the October 25, 2014 issue of the Wall Street Journal "Broiled Ricotta Cheese With Brown-Butter Mushrooms" All of the Everything Mushroom kits provide enough mushrooms for the sauteed mushroom crown.
Ricotta Cheese Base:
16oz fresh whole milk ricotta
2 large eggs well beaten
1/4c grated parmigiana
1/4c grated mozzarella
1 garlic clove minced
1T parsley leaves finely chopped
1/4c sun dried tomatoes reconstituted and chopped
pinch of salt and pepper
Mushrooms (plucked straight from an Everything Mushrooms kit)
A few ramps or 1 shallot thinly sliced
Salt and pepper to taste
I intentionally left the amount of butter for the mushrooms up to you. In the original recipe it calls for a stick of butter, browned then mixed with a couple tablespoons of balsamic vinegar, to become a sauce. With the cheese, it was all a little too heavy for me. I just used a tablespoon of butter to brown the mushrooms. À chacun son goût ( to each his own )!
Thank you to Greg Denton and Gabrielle Quinonez Denton for inspiration for this recipe, and to Kitty Greenwald for writing the article. And a special Thanks to Mom for all your encouragement!