This is toast with a little extra care. Let the mushrooms sit in the hot pan long enough to turn golden, then add garlic and thyme at the end. Spoon everything over a thick layer of ricotta and catch the buttery pan juices with the bread.
Golden mushrooms, crisp toast
A wide pan gives the mushrooms room to brown. Avoid stirring constantly; letting one side sit against the pan builds flavor. Toast the bread well so it stays crisp beneath the creamy topping.
It makes an easy lunch with a handful of dressed leaves, or a leisurely breakfast with a pot of coffee.
Garlicky Mushroom & Ricotta Toast
Buttery mushrooms, creamy ricotta, and a thick slice of sourdough. A small, lovely lunch that comes together in twenty minutes.
Adjust servings to scale ingredients. Pan size and cooking time may need to change.
You'll need: A wide skillet and a toaster or grill
Ingredients
Let’s make it
- Heat the olive oil in a wide skillet over medium-high heat. Add the mushrooms in an even layer. Cook for 3–4 minutes without stirring, then turn and cook for another 4–5 minutes until browned and most of the released liquid has evaporated.
- Reduce the heat to medium. Add the butter, garlic, thyme, salt, and pepper. Cook, stirring, for 1–2 minutes until fragrant. Take the pan off the heat.
- Meanwhile, stir the lemon zest into the ricotta. Toast the sourdough until crisp and golden.
- Spread the ricotta over the warm toast. Pile the mushrooms on top, spoon over any buttery juices, and finish with a little more pepper. Serve straight away.
https://thecozyforkful.com/garlicky-mushroom-ricotta-toast/
