Heat oil in a skillet over medium-high. Once hot, add the mushrooms in batches and cook, stirring regularly, for 15-18 minutes until the mushrooms turn golden brown. Allow the mushrooms to release liquid and for the liquid to evaporate before they turn golden brown—season with salt and pepper. Remove the mushrooms from the skillet.*

Heat a teaspoon of oil in the skillet and turn the heat to medium. Add the shallots and cook, stirring often, for 5–6 minutes until they soften. Return the cooked mushrooms to the skillet and toss to combine.

Turn the heat on the skillet to medium-high. Melt the butter into the skillet. Add the minced sage and cook for 1 minute until fragrant. Pour in the sweet vermouth and bring to a boil. Boil for 5 minutes. Add the water and bring to a boil. Reduce heat and simmer for 5–10 minutes until thickened—taste and season with salt and pepper.

Combine the ricotta and heavy cream in a bowl and use a hand mixer to blend until smooth, about 4-5 minutes of mixing. Season lightly with salt.

Heat the 4 tablespoons neutral oil in a small saucepan over medium-high heat. Once shimmering, add the sage leaves, one at a time, and cook for 15–20 seconds until crispy. Transfer to a paper towel-lined plate and sprinkle with salt. Reserve the oil.

Spoon the whipped ricotta onto a plate and use the back of your spoon to create dips and valleys in the ricotta. Spoon the mushrooms on top. Drizzle with a teaspoon of the reserved oil used to fry the sage leaves. Garnish with crispy sage leaves and fresh parsley, if you like. Enjoy!