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Mushroom Ricotta Toast

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
Cook Time 10 minutes
Servings: 4
Course: Appetizer, Main Course, Snack
Ingredients Method

Ingredients
  

  • 2 cups Hen of the Woods (Maitake) mushrooms or similar
  • 1 loaf sourdough sliced and halved
  • 6 oz ricotta cheese
  • ½ tablespoon butter
  • ½ tablespoon olive oil extra virgin
  • 2 tablespoon apple cider vinegar
  • ½ teaspoon sugar
  • ½ tablespoon thyme fresh, leaves removed
  • ½ teaspoon salt
  • ½ teaspoon fresh ground pepper
  • extra fresh thyme for topping

Method
 

  1. Toast bread to desired crispness
  2. In medium skillet heat butter and olive oil
  3. Add mushrooms and saute for 3-4 minutes
  4. Stir in vinegar, sugar, thyme, salt and pepper. Bring to slight boil
  5. Turn down heat and saute until liquid is mostly absorbed (about 4-5 minutes)
  6. Spread ricotta onto toast.
  7. Top with mushroom medley
  8. Sprinkle with more fresh thyme