Anononymous 8-07-05

Sauce

6 tablespoons olive oil

4 cups sliced mushrooms (about 10 ounces)

1 tablespoon fresh lemon juice

1/2 cup dry vermouth

Dumplings

1 cup fresh ricotta cheese (about 7 1/2 ounces)

2 eggs, separated

1 tablespoon freshly grated Parmesan cheese

1/3 cup all purpose flour

1 cup plus 2 tablespoons fresh white breadcrumbs

6 tablespoons (3/4 stick) butter

Freshly grated Parmesan cheese

Chopped fresh chives

For Sauce: Heat oil in heavy large skillet over medium heat. Add mushrooms and lemon juice and saute until mushrooms are brown, about

6 minutes. Add dry vermouth. Boil 3 minutes, scraping up browned

bits. Set aside. (Can be prepared 1 day ahead. Cover and

chill.) For Dumplings: Blend ricotta, yolks and 1 tablespoon

Parmesan in processor. Add flour and process until smooth. Transfer

mixture to large bowl. Season with salt and pepper. In medium bowl,

beat egg whites until stiff but not dry. Fold whites into ricotta

mixture in 2 additions. Fold in breadcrumbs. Pour water

into heavy large skillet to depth of 2 inches. Bring to simmer over

medium heat. Drop batter by rounded tablespoons into water. Cover

and cook 3 minutes. Turn dumplings over, cover pan and cook 3 minutes longer. Using slotted spoon, transfer dumplings to paper

towels and drain. Bring mushroom sauce to simmer. Add 6

tablespoons butter and stir just until melted. Place dumplings on

platter and spoon sauce over. Sprinkle with additional Parmesan and

chives. Makes 12 Dumplings.