Shiitake and Ricotta Patties

1. 1

   In a food processor pulse mushrooms until ground coarse.

2. 2

   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.

3. 3

   Cool mushrooms.

4. 4

   In a heavy saucepan cook onion and garlic in remaining 2 tablespoons olive oil over moderately low heat, stirring, until onion is softened.

5. 5

   Add tomatoes, pepper, and salt to taste and simmer, uncovered, stirring occasionally, until thickened, about 20 minutes.

6. 6

   While sauce is cooking, in a bowl stir together mushrooms, ricotta, Parmesan, basil, egg, and salt and pepper to taste until combined well (mixture will be very soft).

7. 7

   With well-floured hands shape mixture into eight 2-inch patties, shaking off excess flour.

8. 8

   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 on each side, transferring them to paper towels to drain.

9. 9

   Serve patties with tomato sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.