Mushroom Toast with Garlic (Print Version)
# Ingredients:
→ For the mushrooms
01 -
1 tablespoon frying oil
02 -
1/2 lb (225g) cremini (baby bella) mushrooms or button mushrooms
03 -
1 tablespoon butter
04 -
3 cloves garlic, finely chopped
05 -
1 teaspoon thyme
06 -
Pinch of red pepper flakes
07 -
1 teaspoon soy sauce
08 -
1 teaspoon honey
09 -
Salt and pepper to taste
10 -
1/2 tablespoon chopped parsley
→ For the ricotta spread
11 -
1/2 cup (110g) ricotta cheese
12 -
2 tablespoons grated parmesan cheese
13 -
1 teaspoon lemon zest
14 -
1 teaspoon lemon juice
15 -
Salt and pepper to taste
→ Additionally
16 -
4 medium sourdough bread slices
17 -
2 tablespoons butter or clarified butter
18 -
Parmesan cheese, grated, to garnish
# Instructions:
01 -
Heat 2 tablespoons of butter in a large frying pan over medium-low heat. When the butter is bubbling, add the bread slices. Cook on both sides until golden, then remove from the pan.
02 -
Cut the mushrooms into 1/4-inch (5mm) slices and finely chop the garlic and parsley. Heat the frying oil in the pan over medium-high heat. Arrange the mushrooms in an even layer and let them cook undisturbed for 1-2 minutes until browned. Stir and continue to cook for a few more minutes until the mushrooms are soft but not overly mushy. Add 1 tablespoon butter, red pepper flakes, thyme, and garlic, and sauté for 30 seconds. Stir in the honey and soy sauce, and cook for another minute. Remove the pan from heat, stir in the parsley, and season to taste with salt and pepper.
03 -
In a small bowl, combine the ricotta cheese, grated parmesan, lemon zest, and lemon juice. Season with salt and pepper and mix thoroughly.
04 -
Spread the ricotta mixture evenly over the toasts. Top with the prepared mushrooms, and garnish with additional grated parmesan cheese.
# Notes:
01 -
For a lighter version, toast the bread using an oven, toaster, or toaster oven instead of pan-frying it in butter.