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 saut�, 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