Mushroom and Whipped Ricotta Toast

A Minimalist Dinner

Cooking has been a lot recently. And so have grocery prices! So we’re scaling back and focusing on the most flavor for the least amount of effort. This makes an easy lunch or weeknight dinner, pair it with a salad if you wish. My Hubs was skeptical when first served, but devoured it after the first taste!

Just the Recipe | 4 Toasts

Ingredients

6 oz Baby Bella Mushrooms

6 oz Shiitake Mushrooms

1 Large Shallot

1 Garlic Clove

4 Slices Sourdough Bread (see note below)

1 Cup Ricotta Cheese

2 tsp Fresh Lemon Juice

Sherry wine to deglaze the pan

Truffle Oil (optional)

Olive Oil

Kosher Salt

Fresh Ground Black Pepper

Steps

• Prep the veggies:

  • Wipe the mushroom caps clean with a damp paper towel. Remove the stems from the shiitakes. Slice all of the mushrooms and set aside.

  • Peel and finely slice the shallot.

  • Peel and mince the garlic.

• Sauté the veggies:

  • To a skillet, add 1 TBS olive oil and turn the heat to medium-high. When hot, add the onions and pinch of salt and pepper. Cook for a few minutes until soft.

  • Add the mushrooms and another pinch of salt and pepper, stir well. Cook, stirring occasionally until the mushrooms have cooked off most of their water and the onions start to look caramelized. About 10-15 minutes.

  • Add the minced garlic and stir well, cook for about 30 seconds.

  • Add 2-3 TBS of Sherry wine to the pan to deglaze. Turn to low and simmer for another minute.

• Meanwhile, make the whipped ricotta:

  • To a bowl, add the ricotta and lemon juice. Add a few dashes of truffle oil, if using (no more than 1/2 tsp). Add fresh ground black pepper and about 1/2 tsp kosher salt. Whisk together until well mixed, light and airy. Set aside.

• Toast the sourdough bread.

• To assemble, spread each sourdough toast with the whipped ricotta. Then top with the veggie mix.

• Optional toppings:

  • Microgreens.

  • Freshly grated parmesan cheese.

  • Red pepper flakes.

Enjoy!

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You can make toast for any meal. All you need is fresh bread, a protein and a veggie topping! Get out of that avocado toast rut and look for fun new combos.

Kitchen Acumen Tips:

• The size of the sourdough loaf may dictate how many slices you need, I recommend prepping the ricotta and mushrooms and then asses how much bread to toast.

• Mushrooms are like a sponge, if you wash them in the sink with water they will soak it up. You want them to soak up the flavors of the recipe, not kitchen sink water. Dampen a paper towel and wash each mushroom by wiping. It make take a few paper towels (use a fresh dish cloth if you’d like) but the flavors will be better!

• Feel free to add more onion or even veggies, like a zucchini or red peppers, to the pan for the topping.