It’s the first day of school and I’m sure there were tears shed, parents rejoicing and teachers settling in for another year.
So let’s Celebrate OR Eat Your Emotions (whichever one works for you 😁)
Try my Grilled Mushroom Ricotta Sandwich! This would be the Italian relative to the North American Grilled Cheese.
PHOTO DESCRIPTION: A golden brown sliced sandwich filled with creamy white ricotta cheese and caramelized mushrooms. The bread is stacked and a few crumbs and a dollop of ricotta cheese give the picture a sense of imminent consumption.
Grilled Mushroom Ricotta Sandwich
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 1
Author: Mary Mammoliti / Kitchen Confession
INGREDIENTS
Kosher salt
1 small onion thinly sliced
4 mushrooms thinly sliced
1 tablespoon extra-virgin olive oil
Oregano to taste
Ricotta cheese
2 slices of crusty bread (sour dough, whole wheat)
INSTRUCTIONS
On medium- high heat sauté your sliced mushrooms, a small sliced onion, some salt, pepper, and oregano in some EVOO and cook that down until the onions are soft and the mushrooms are golden (about 5 -7 minutes) pour into a bowl and set aside.
Wipe down the pan and toast two slices of crusty bread (sourdough, whole grain etc) and lightly butter one side of each slice of toast.
Place the buttered side down top with a few generous scoops fresh ricotta cheese, top with the sautéed mushrooms and onions, cap it off with the second slice of toast (buttered side out.
Place on the hot pan and grill for a minute, flip, and cook for an additional minute.
Remove from the pan, cut in half. Take a giant bite and let the excess spill out and down your face. Don’t worry I won’t tell if you won’t 😉
