The Neighborhood Veg Recipe

Place ricotta in a medium bowl. Add 1 tsp olive oil, 1 tsp salt, 1/2 tsp black pepper, lemon zest and lemon juice. Stir vigorously until smooth and slightly whipped. Taste and adjust salt/lemon to balance. Keep chilled until assembly.

Heat a large sauté pan over medium-low heat. Add 1 tbsp butter (or dairy-free substitute) and 1 tsp olive oil. When the butter melts and oil shimmers, add the thinly sliced onions and spread into an even layer.

Cook onions slowly, stirring every 3–5 minutes so they soften and brown evenly. After 15–20 minutes they will be soft and beginning to color; sprinkle 1/2 tsp brown sugar (or maple syrup) and continue cooking another 10–15 minutes until deeply golden-brown and jammy. Reduce heat if they brown too fast.

Once caramelized, stir in 1/2 tbsp red wine vinegar to deglaze and brighten flavor. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and set aside to cool slightly.

Clean mushrooms with a damp towel and slice to uniform thickness. Heat a clean sauté pan over medium-high heat and add 1 tbsp olive oil plus 1/2 tbsp butter (or DF butter). When hot, add mushrooms in a single layer — work in batches if necessary so they brown rather than steam.

Let mushrooms cook undisturbed 2–3 minutes to develop color, then stir. After 4–6 minutes total, add 1 tsp chopped thyme and 1 minced garlic clove; cook 30–60 seconds until fragrant.

If using, add 1 tbsp sherry or dry white wine to deglaze the pan and scrape up browned bits. Continue cooking until liquid evaporates and mushrooms are tender, about 1–2 more minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and set aside.

If serving on toasted bread, crackers, or as a composed salad: lightly toast your vehicle of choice. Optional: spread 1 tsp stone-ground mustard on toast for a tangy layer.

Spread a generous layer of the whipped ricotta (about 1/4 cup per serving if using toast) over each piece or onto the serving dish.

Top ricotta with an even portion of caramelized onions (about 2–3 tbsp per serving) and then with sautéed mushrooms (about 3–4 tbsp per serving).

Finish with a small handful of microgreens or baby arugula, a light drizzle of extra-virgin olive oil (about 1 tsp), and a pinch of flaky sea salt. Serve with lemon wedges to squeeze over just before eating.