Mushroom Ricotta Toast

It's mushroom season for many delicious varieties of mushrooms like Hen of the Woods (Maitake)! This recipe incorporates them on a tasty toast perfect for an appetizer, breakfast or lunch dish. Very savory, earthy and delicious you won't be disappointed. Also a great meat alternative as Hen of the Woods mushrooms taste a little meaty while allowing this recipe to be vegetarian.

What are Hen of the Woods mushrooms?

A delicious mushroom variety with feather like tendrils that are able to be cooked whole or separated in a ton of different ways. They’re in season from late August through November. Hen of the Woods mushrooms taste meaty, spicy and earthy. They are great for cooking as the fronds absorb up the ingredients you use to cook them in.

Can I use other mushrooms for this recipe?

Absolutely! If you don’t have Hen of the Woods mushrooms feel free to sub shiitake or cremini (baby bella). Both taste great in this recipe as well!

What other ingredients are needed?

Simply bread (I prefer sourdough for this recipe), fresh thyme, ricotta cheese, olive oil, butter, apple cider vinegar, garlic, sugar, salt and pepper.

How do I make Mushroom Ricotta Toast?

In a medium skillet you will saute the mushrooms in butter and olive oil then cook with the vinegar, thyme, garlic, sugar, salt and pepper. Once you toast the bread, allow to cool slightly before spreading with cheese and then topping with mushroom mixture. Last, sprinkle with some more fresh thyme. Enjoy!

If you enjoyed this recipe you might also enjoy:

Goat Cheese & Prosciutto Crostini

Meatball Pizza

Burrata Crostinis

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 mins

Cook Time 10 minutes mins

Course Appetizer, Main Course, Snack

Servings 4

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

Instructions

 

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