Creamy Mushroom Toast (Print Version)
# Ingredients:
→ Mushroom Topping
01 -
1 teaspoon soy sauce
02 -
3 cloves garlic, minced finely
03 -
Pinch of crushed red pepper
04 -
1 tablespoon frying oil
05 -
1/2 tablespoon chopped parsley
06 -
1 tablespoon butter
07 -
1 teaspoon honey
08 -
1/2 lb (225g) baby bella or button mushrooms
09 -
1 teaspoon dried thyme
10 -
Salt and black pepper as needed
→ Ricotta Mixture
11 -
Grated parmesan, 2 tablespoons
12 -
1 teaspoon zest from a lemon
13 -
Juice from 1 teaspoon lemon
14 -
1/2 cup (110g) of ricotta cheese
15 -
Add salt and black pepper to taste
→ Other Ingredients
16 -
Butter or ghee, 2 tablespoons
17 -
Grated parmesan for sprinkling
18 -
4 medium slices of sourdough bread
# Instructions:
01 -
Melt 2 tablespoons of butter in a large pan over medium-low heat. Once it starts bubbling, add the bread slices. Flip them occasionally and cook until they’re golden on both sides. Take them out of the pan and set them aside.
02 -
Slice the mushrooms into 1/4-inch (5mm) pieces. Chop garlic and parsley finely. Heat some frying oil in the same pan over medium-high. Lay the mushroom slices in a single layer and leave them for 1-2 minutes to brown. Stir and cook a few more minutes until tender but not too soft. Mix in the butter, crushed red pepper, thyme, and garlic. Stir everything for 30 seconds. Drizzle with honey and soy sauce, then cook for another minute. Remove from heat, stir through the parsley, and season with salt and pepper as needed.
03 -
Combine ricotta cheese, parmesan, lemon zest, and lemon juice in a small bowl. Sprinkle in some salt and pepper, then mix thoroughly until smooth.
04 -
Spread the ricotta mix generously over the crispy bread. Add the mushroom topping over each slice, then sprinkle some grated parmesan over the top.
# Notes:
01 -
To lighten it up, skip pan-frying the bread and use a toaster or oven to crisp it up instead.