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Mushroom Ricotta Toast
Toasted sourdough spread with ricotta and piled high with a mushroom medly then sprinkled with fresh thyme. Savory and delicious!
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Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Course
Appetizer, Main Course, Snack
Servings
4
Ingredients
2
cups
Hen of the Woods (Maitake) mushrooms or similar
1
loaf
sourdough
sliced and halved
6
oz
ricotta cheese
1/2
tbsp
butter
1/2
tbsp
olive oil
extra virgin
2
tbsp
apple cider vinegar
1/2
tsp
sugar
1/2
tbsp
thyme
fresh, leaves removed
1/2
tsp
salt
1/2
tsp
fresh ground pepper
extra fresh thyme for topping
Instructions
Toast bread to desired crispness
In medium skillet heat butter and olive oil
Add mushrooms and saute for 3-4 minutes
Stir in vinegar, sugar, thyme, salt and pepper. Bring to slight boil
Turn down heat and saute until liquid is mostly absorbed (about 4-5 minutes)
Spread ricotta onto toast.
Top with mushroom medley
Sprinkle with more fresh thyme