Mushroom Ricotta Toast
Toasted sourdough spread with ricotta and piled high with a mushroom medly then sprinkled with fresh thyme. Savory and delicious!
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