Fried Fresh Mozzarella with Mushroom Ragu

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Picture of Fried Fresh Mozzarella with Mushroom Ragu Recipe Photo: Fried Fresh Mozzarella with Mushroom Ragu Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 0 min
Prep
20 min
Cook
40 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

  • 1 pound fresh mozzarella, cut into 8 (1/4-inch) slices
  • Salt
  • Freshly ground black pepper
  • 1 cup all-purpose flour
  • 1 egg, beaten with 2 tablespoons milk
  • 1 1/2 cups fine dried bread crumbs
  • 2 tablespoons olive oil

Wild Mushroom Ragu:

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup diced onion
  • 1 tablespoon minced garlic
  • 2 pounds wild and exotic mushrooms, cleaned and diced
  • 2 teaspoons chopped fresh thyme leaves
  • 2 teaspoons chopped fresh oregano leaves
  • 1 cup chopped tomatoes
  • 2 tablespoons tomato paste
  • 2 cups mushroom, chicken or veal stock
  • 1 1/4 teaspoons kosher salt, plus more for pasta water
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon chopped fresh parsley leaves
  • Truffles and truffle oil, for garnish

Directions

Season both sides of the cheese with salt and pepper. Season the flour, egg wash and bread crumbs separately with salt and pepper. Dredge each slice of cheese in the flour, tapping off any excess, then dip each slice in the egg wash, letting the excess drip off. Dip the cheese in the bread crumbs, coating completely. Set aside.

Wild Mushroom Ragu:

Place a 12-inch skillet over medium-high heat. Add the olive oil and butter to the pan. Once the butter melts and starts to foam, add the diced onions and saute until translucent, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms and cook, stirring often, until they have released most of their liquid, about 10 minutes. Add the thyme, oregano, chopped tomatoes, tomato paste and stock to the pan. Bring the contents of the pan to a boil and reduce to a gentle boil. Continue to cook, stirring occasionally until the liquid has reduced and thickened, about 20 minutes. Season with the salt and pepper, and add the basil and parsley to the pan.

In another large saute pan, over medium heat, heat the remaining 2 tablespoons of oil. Pan-fry the cheese until the crust is golden, about 2 minutes on each side. Remove and drain on paper towels.

To serve, spoon the mushroom ragu onto 4 serving plates. Arrange 2 pieces of the fried cheese on top of the mushroom ragu. Garnish with shaved truffles and a drizzle of truffle oil.

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Newest Ratings and Reviews

Read all 9 reviews

  • on July 23, 2010

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    Please see my post on this dish!

    http://mytastyhandbook.com/tasty-food-and-drink/fried-cheese-fried-fresh-mozzarella-with-mushroom-ragu/

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  • on June 18, 2009

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    The fried mozzarella is pretty easy to prepare; I did not make the mushroom ragu. The mozzarella turned out great, just be careful to watch it when it cooks. I turned away for maybe an extra minute and the breading had started to come off. The first time I made this, I made the mistake of putting them right on the paper towels, which they stuck to. Now, I just dab them with paper towels when done. A fantastic recipe that I would highly recommend!

    people found this review Helpful.
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  • on May 22, 2008

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    I made this as directed, but without the truffles on top, and sprinkled the truffle oil on, which really gave it that extra something. Served atop bow-tie pasta. We love meat but go meatless almost once a week now and found this to be the best meatless dish we've tried yet. I would not hesitate to serve this to guests. ~ Cook from New Jersey

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