- 1/2 pound fresh shiitake mushrooms
- 1/4 cup olive oil
- 1/3 cup finely chopped onion
- 1 garlic clove, minced
- 2 cups coarsely chopped vine-ripened tomatoes (about 3/4 pound) freshly ground black pepper to taste
- 1/3 cup whole-milk ricotta
- 1/2 cup freshly grated Parmesan (1 1/2 ounces)
- 2/3 cup fresh basil leaves, washed well, spun dry, and chopped
- 1 large egg, beaten lightly
- 2 tablespoons vegetable oil
- In a food processor pulse mushrooms until ground coarse. In a heavy skillet heat 2 tablespoons olive oil over moderately high heat until hot but not smoking and sauté mushrooms, stirring, until liquid they give off is evaporated, about 4 minutes. Cool mushrooms.
- 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.
- 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). With well-floured hands shape mixture into eight 2-inch patties, shaking off excess flour.
- In a medium non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and sauté patties in batches until deep golden, about 2 minutes on each side, transferring them to paper towels to drain.
- Serve patties with tomato sauce.