Step 1

In a large skillet like this one, heat extra virgin olive oil and ghee over medium heat until shimmering. Add shallots, garlic, thyme springs and cinnamon sticks. Cook for 10 to 12 minutes, stirring occasionally, until shallots begin to soften.

Step 2

Raise heat to medium-high and add both kinds of mushrooms (you probably need a drizzle more extra virgin olive oil here.) Cook, tossing occasionally, for 5 minutes. Season with kosher salt, pepper, and a pinch sweet paprika (or for a more exciting twist, try harissa spice)

Step 3

Now add broth and bring to a high simmer for about 10 minutes or so until the liquid has reduced by a lot (it should almost disappear, but not quite.)

Step 4

Finally, stir in fresh parsley and remove from heat.

Step 5

To make ricotta topping (optional), simply whisk ricotta cheese with lemon zest and a drizzle of Early Harvest EVOO.

Step 6

Serve these decadent mushrooms as a side dish with a dollop of the ricotta topping, a little crusty bread won't hurt. These are also great or on top of cooked instant couscous, Lebanese rice, or your favorite grain.