Tuesday evenings are a little crazy for us with a one person going to work- one person coming from work- baby trade-off. So today, our evening meal was made at lunch time, which was no bad thing given the recipe. Ricotta Smothered Mushroom “Burgers” with Sweet Onion-Olive Topping, Prosciutto, and Arugula made for a reasonably satisfying lunch, although it would probably have been a bit disappointing for dinner. The dish was quick and easy to assemble; the portabella mushrooms were baked in the oven for around ten minutes, then covered in a ricotta-pesto mixture. Red onions and garlic were caramelised with tomato paste, then chicken stock and olives were added, and the concoction simmered until the stock evaporated. The whole shebang was assembled on a bun and topped with prosciutto and arugula.
Overall, this was an interesting medley of flavours. The mushroom was meaty and satisfying, the ricotta improved immeasurably by the addition of the pesto, and the onions were tasty enough, although not incredibly fantastic. The use of chicken stock and prosciutto was a little confusing, however. This would have been an excellent vegetarian option and the meat did not add much to the meal, rather it seems to have been added for the sake of it.
Tomorrow we tackle Sausage and Fennel Ragout with Creamy Polenta. This is probably the meal that we are least excited about this month, having had some dubious experiences with polenta in the past. However, we are standing by, awaiting the collective changing of minds as we realise that polenta is in fact delicious, and that fennel is indeed a marvelous vegetable. Perhaps.