Mushroom Ricotta Toast

Name: Mushroom Ricotta Toast
Ingredients: 2 pints (300 g) variety of wild mushrooms (I love a mix of cremini, oyster, Lion’s Mane, beech, maitake, and/or royal trumpet, but anything you like works here); 2 pints (300 g) variety of wild mushrooms (I love a mix of cremini, oyster, Lion’s Mane, beech, maitake, and/or royal trumpet, but anything you like works here); 2 pints (300 g) variety of wild mushrooms (I love a mix of cremini, oyster, Lion’s Mane, beech, maitake, and/or royal trumpet, but anything you like works here); 2 pints (300 g) variety of wild mushrooms (I love a mix of cremini, oyster, Lion’s Mane, beech, maitake, and/or royal trumpet, but anything you like works here); 2 pints (300 g) variety of wild mushrooms (I love a mix of cremini, oyster, Lion’s Mane, beech, maitake, and/or royal trumpet, but anything you like works here); 2 pints (300 g) variety of wild mushrooms (I love a mix of cremini, oyster, Lion’s Mane, beech, maitake, and/or royal trumpet, but anything you like works here); 2 pints (300 g) variety of wild mushrooms (I love a mix of cremini, oyster, Lion’s Mane, beech, maitake, and/or royal trumpet, but anything you like works here); ¼ (60 mL/2 oz) cup sherry vinegar; Dash of Kosher salt; 4 garlic cloves; ¼ cup (60 mL/2 oz) olive oil; 1 cup (225 g/8 oz) ricotta; 4 large slices rustic bread

Preparation info

Difficulty
Easy

Appears in

15 Minute Meals

By Ali Rosen

Published 2024

About

This toast is so simple and yet so delectable. There’s something about the meaty umami of mushrooms brightened with a bit of sherry vinegar on top of creamy savory ricotta. And bread makes everything better. So if you see some particularly great mushrooms at the store or market, keep it simple with this easy meal.

Ingredients

2 pints (300 g) variety of wild mushrooms (I love a mix of cremini, oyster, Lion’s Mane

Main course
Vegetarian

Method

Place a pan on medium heat with the olive oil in it. Chop the wild mushrooms into bite-sized pieces and slice the garlic. Toss the mushrooms and garlic into the pan. Cook for three to five minutes, or until the mushrooms have softened. Remove from the heat and toss in the sherry vinegar and salt. Spread the ricotta onto the slices of bread and add another dash of salt. Top the bread with the mu