Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 8 patties, serving 2 as a light main course

　　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

　　

Step 1

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.

　　

Step 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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Serve patties with tomato sauce.