- 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!