Sautéed Mushrooms on Toast with Herby Ricotta Recipe

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cooking Method:
Cuisine: ,
Courses: , , ,
Difficulty: Beginner
Cooking Temp: 190  C
Servings: 2
Best Season: All Seasons
Description

This Sautéed Mushrooms on Toast with Herby Ricotta is a simple yet elegant dish that combines earthy mushrooms, creamy ricotta, and fragrant herbs on a crisp slice of toasted bread. Perfect for brunch, lunch, or even a light dinner, this recipe is quick, wholesome, and bursting with flavor.

Ingredients
    For the Herby Ricotta Spread
  • 1 cup ricotta cheese (fresh, creamy)
  • 1 tbsp fresh parsley (finely chopped)
  • 1 tbsp fresh chives (finely chopped)
  • 1 tsp fresh thyme leaves (or 0.5 tsp dried thyme)
  • 0.5 tsp lemon zest (finely grated)
  • 0.25 tsp salt
  • 0.25 tsp freshly ground black pepper
    • For the Mushrooms
  • 2 tbsp olive oil (extra virgin)
  • 1 tbsp unsalted butter
  • 250 g mixed mushrooms (button, cremini, or shiitake, cleaned and sliced)
  • 2 cloves garlic (minced)
  • 0.5 tsp chili flakes (optional, for a slight kick)
  • 0.25 tsp salt (or to taste)
  • 0.25 tsp freshly ground black pepper
  • 1 tbsp fresh parsley (chopped, for garnish)
    • For the Toast
  • 4 slices rustic sourdough bread (or any thick, crusty bread)
  • 1 tbsp olive oil (for brushing)
Instructions
    Prepare the Herby Ricotta
  1. 1
    In a medium bowl, combine ricotta, parsley, chives, thyme, lemon zest, salt, and pepper. Mix well until smooth and creamy. Set aside.
    2. Toast the Bread
  2. 2
    Lightly brush sourdough slices with olive oil on both sides. Toast in a hot skillet or oven grill until golden and crisp, about 2–3 minutes per side. Keep warm.
    3. Cook the Mushrooms
  3. 3
    Heat olive oil and butter in a large skillet over medium-high heat. Add sliced mushrooms and let them cook undisturbed for 3–4 minutes to achieve a nice sear. Stir occasionally, then add garlic, chili flakes, salt, and pepper. Cook for another 4–5 minutes until mushrooms are golden and tender.
    4. Assemble the Toast
  4. 4
    Spread a generous layer of herby ricotta over the toasted bread slices. Top with sautéed mushrooms. Sprinkle with fresh parsley and a little extra black pepper.
    5. Serve & Enjoy
  5. 5
    Serve immediately while warm, either as a light meal, side dish, or elegant appetizer.
Note

Mushroom variety: Use a mix of mushrooms (shiitake, oyster, cremini) for richer flavor.

Ricotta substitute: Cottage cheese or labneh works as an alternative.

Storage: Store mushroom mixture separately in an airtight container in the fridge for up to 2 days. Ricotta spread lasts 3–4 days refrigerated. Toast fresh before serving.

Variations:

  • Add a drizzle of balsamic glaze for sweetness.
  • Top with a poached egg for a more filling brunch option.
  • Swap sourdough for whole-grain or gluten-free bread.
Keywords: quick, vegetarian, brunch, healthy, easy
Read it online: https://petitepanini.com/recipe/sauteed-mushrooms-on-toast-with-herby-ricotta-recipe/