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1
To make the button mushroom confit, in a nonreactive medium pot over medium heat, combine the oil, red pepper, and garlic. Cook, stirring, until the garlic is lightly toasted, 1 to 2 minutes. Add the mushrooms and wine and cover. Adjust the heat to medium-high and bring to a simmer; let cook for 5 minutes, until the mushrooms have softened. Uncover and let cook until the wine has evaporated, about 5 minutes. When the mushrooms start to sizzle and brown, remove from the heat. Stir in a few pinches of salt and pepper, taste, and keep warm until ready to serve.
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2
To make the balsamic brown butter sauce, in a small pot, melt the butter over low heat and cook, stirring, until deep brown, about 6 minutes. Remove from the heat and let cool for 2 minutes. Add the vinegar, salt, and pepper. Taste and adjust accordingly. Keep warm.
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3
When you're ready to serve, preheat the broiler. To serve, divide the ricotta among four small (2-cup) baking dishes or one large (2-quart) baking dish, slightly mounding the cheese in the center. Broil until browned across the top and heated all the way through, 5 to 8 minutes for the small dishes, and 14 to 20 minutes for the large baking dish. Sprinkle with the sea salt, top with the mushrooms, and drizzle each portion with a spoonful or two of the brown butter sauce. Garnish with parsley and serve with grilled bread and extra brown butter sauce on the side.
