Shiitake And Ricotta Patties

1. 1

   In a food processor pulse shiitakes until coarse. In a heavy skillet heat 2 tablespoons olive oil over moderately high heat until hot but not smoking and saute mushrooms, stirring, until liquid they give off is evaporated, about 4 minutes. Set aside and cool.

2. 2

   In a heavy saucepan cook onion and garlic in remaining 2 tablespoons olive oil over moderately low heat, stirring, until onion is softened. Add tomatoes, pepper, and salt to taste and simmer, uncovered, stirring occasionally, until thickened, about 20 minutes.

3. 3

   While sauce is cooking, stir together in a bowl the mushrooms, ricotta, Parmesan, basil, egg, and salt and pepper to taste until combined well (mixture will be very soft). With flour-covered hands shape mixture into 8 2-inch patties, shaking off excess flour.

4. 4

   In a medium non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and saute patties in batches until deep golden, about 2 minutes per side, transferring to paper towels to drain.

5. 5

   Serve patties with tomato sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.