Nothing’s better than the combination of creamy ricotta with earthy mushrooms that have been sautéed in a little butter. Inspired by one of my favorite pizzas is from a local spot in Austin, I made these pretty toasts for last week’s spring dinner party and everyone lost their minds.
Sauté the wild mushroom mixture and toast the bread in advance, and when it’s time to serve, grab a friend to help you dollop ricotta and scoop the mushroom mix onto each one.
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1 clove garlic, sliced
- 1 shallot, sliced
- 1 pound of mushrooms, sliced (I used a mixture of cremini, portobello, oyster, and just plain old button)
- 1 tablespoon fresh thyme leaves
- juice of 1 lemon
- kosher salt and freshly ground black pepper
- 6 slices sourdough bread, toasted
- 1 cup full-fat ricotta, fresh if you can find it
- garnish: chopped flat-leaf parsley, lemon zest, flaky sea salt
- In a large skillet, melt the butter and olive oil over medium heat. Add the garlic and shallot and sauté for about 30 seconds.
- Add the mushrooms and thyme to the pan, and continue cooking for about 15 minutes, stirring frequently. If the pan gets dry, add a splash of water. When the mushrooms are golden and tender, add the lemon juice, and a pinch of salt and pepper to taste. (This step can be done up to a day in advance - keep the mushrooms in the fridge and reheat before serving.)
- When ready to serve, top each slice of the toasted bread with a dollop of ricotta and a spoonful of the warm mushroom mixture. Top with parsley, lemon zest, and flaky sea salt, and cut each slice in half on the diagonal. Eat!