Savory Summer Squash with Bacon

• 3 tablespoons unsalted butter
• 12 ounces mushrooms – variety or a combination would make an earthy blend
• 2 large cloves garlic, minced
• 1 1/2 cups ricotta cheese
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons fresh minced lemon savory leaves

Remove the stems from the mushrooms and finely dice the caps (save the stems for another use). Melt the butter in a large sauté pan and add the mushrooms. Sauté the mushrooms for about 3 minutes on high heat and then add the minced garlic. Continue to sauté until the mushrooms brown a bit and the liquid mostly evaporates. Let the mixture cool to room temperature

Place the mushrooms along with the remaining ingredients in the bowl of a food processor and process until almost smooth. Refrigerate at least a couple of hours before serving with crackers.