Mushroom Ricotta Toast
Serves 2
Ingredients
1 pint variety of mushrooms (I love a mix of cremini, oyster, Lion’s Mane, beech, maitake and/or royal trumpet)
2 garlic cloves
2 tablespoons olive oil
2 tablespoons sherry vinegar
Dash of salt
1/2 cup ricotta
2 large slices rustic bread
Preparation
Chop the mushrooms into bite sized pieces. Slice the garlic. Place a pan on medium heat with the olive oil and toss in the mushrooms and garlic. Cook for 3 to 5 minutes or until the mushrooms have softened. Remove from heat and toss in the sherry vinegar and salt. Spread the ricotta onto the slices of bread. Top the bread with the mushroom and garlic mixture. Serve hot.
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