Mushroom Ricotta Fritters
I use a blend of chanterelles and maitaake mushrooms. I tear them up a little, then roast on parchment paper until lightly browned. You can use any mushrooms, even the cremini sold at the supermarket, but cook them first.
Mix a half pint of ricotta with two eggs, a couple of tablespoons of flour, about a half cup of grated Parmigiano Reggiano, about three-fourths of a cup of bread crumbs, a cup of chopped roasted mushrooms, freshly grated pepper, and a good pinch of sea salt. Use two soup spoons or your hands to form patties about the size of an egg, slide them into a skillet slicked with a generous amount of good olive oil, and cook until nicely browned on both sides. Sprinkle with flor de sal and eat immediately.