Yummy vegetarian recipes from le sauce

Hi food-loving friends! I am a recipe developer and author of the food blog le sauce'.

I'm so happy to have the chance to share some recipes with you. Food is my passion, but for someone who loves eating, talking about food, and creating recipes, I don't love spending a ton of time in the kitchen. That's why I've turned to these recipes on many a busy night after work, when I need a quick meal. I always want something that tastes delicious (dinner should be a reward and a comfort after a hard day of work!), and that's fresh and homemade. I'm sure many of you want that too, and I hope these recipes fit the bill. I'd love to hear how they work out for you!

Sweet and Savoury Mushroom Ricotta Toasts

This is a quick but decadent open-faced sandwich. Part of the decadence comes from frying buttered toasts in the pan. Starting with toast means spending less time standing in front of the stove waiting for the bread to fry. And frying the toasted bread gives you a slightly richer, tastier result than just using toast. But if you're really pressed for time, just use buttered toast and do not fry the slices.

4 slices of bread, toasted (nothing too small or too dense) 1 1/2 tbp butter, room temperature 1 tbp extra virgin olive oil 1/2 lb crimini (or chestnut) mushrooms (2 big handfuls), sliced thinly 1/2 small onion, sliced thinly 2 cloves of garlic, sliced 1 tsp dried thyme 1/8 tsp salt 1/8 tsp pepper 1/2 cup ricotta cheese, room temperature balsamic vinegar

If frying toasts, lightly but evenly butter both sides of each slice of toast. Heat a pan over medium-high heat and fry buttered toast slightly until golden. Remove from pan and set aside.

Reduce heat to medium and add olive oil and remaining butter to the pan. Add onions and garlic and saute, stirring, until the onions begin to turn translucent. Add mushrooms and mix well. Add thyme, salt and pepper, and stir through. Saute, stirring occasionally, until the mushrooms are golden and any liquid from them has completely evaporated.

Spoon mixture on to toasts and dollop each with a tbsp of ricotta. Drizzle with balsamic vinegar and serve immediately.

Makes 2 servings.