Shiitake And Ricotta Patties

• 1/2 pound fresh shiitakes
• 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)
• Ground pepper to taste
• 1/3 cup ricotta
• 1/2 cup freshly grated Parmesan (1 1/2 ounces)
• 2/3 cup fresh basil, washed well, dried, chopped
• 1 large egg, beaten lightly
• 2 tablespoons vegetable oil

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. 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. 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. 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. Serve patties with tomato sauce.

fresh shiitakes, olive oil, onion, garlic, tomatoes, ground pepper, ricotta, freshly grated parmesan, fresh basil, egg, vegetable oil

Taken from www.epicurious.com/recipes/member/views/shiitake-and-ricotta-patties-52298641 (may not work)