Mushroom Ricotta Toast Recipes

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MUSHROOM PASTA WITH RICOTTA



Mushroom Pasta with Ricotta image

This simple pasta highlights the great taste of affordable button mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 9

Coarse salt and ground pepper
12 ounces rigatoni, or other short pasta
2 tablespoons butter
1/2 small onion, finely chopped
1/2 cup dry white wine
3/4 pound white button or cremini mushrooms, trimmed and sliced
1 cup ricotta
4 teaspoons fresh lemon juice
Shaved Parmesan, for serving

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente. Reserve 3/4 cup pasta water; drain pasta and return to pot.
  • Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add onion and cook until softened, about 4 minutes. Add wine and cook until almost evaporated, 4 to 6 minutes. Add mushrooms; season with salt and pepper and cook until browned, about 8 minutes. Remove skillet from heat and stir in 1 tablespoon butter.
  • Add mushroom mixture, ricotta, and lemon juice to pasta; stir to combine, adding enough pasta water to create a thin sauce. Serve topped with Parmesan.

Nutrition Facts : Calories 510 g, Fat 15 g, Fiber 3 g, Protein 21 g

PAN-FRIED MUSHROOMS WITH RICOTTA CHEESE



Pan-Fried Mushrooms with Ricotta Cheese image

Eat this dish as a side or my personal favorite is topping a grilled sirloin or peppered steak with the mushrooms and drippings. You can use whole or sliced mushrooms. Taste and add garlic powder and seasoned salt if you want more of a taste to it.

Provided by SteilishPike

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 6

¼ cup butter
1 pound button mushrooms, stems trimmed
2 tablespoons red wine vinegar
1 cube beef bouillon, crushed
1 teaspoon minced garlic
1 tablespoon ricotta cheese

Steps:

  • Melt butter in a skillet over medium heat; cook and stir mushrooms until they begin to sweat, about 5 minutes. Add vinegar, beef bouillon, and garlic. Cook and stir mushroom mixture until bouillon is dissolved and mushrooms are lightly browned, 10 to 15 more minutes. Stir ricotta cheese into mushroom mixture and remove from heat.

Nutrition Facts : Calories 68.7 calories, Carbohydrate 2.6 g, Cholesterol 15.9 mg, Fat 6.1 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 114.3 mg, Sugar 1 g

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