Mushroom Toast

Ingredients

• 1 tablespoon frying oil
• 1/2 lb (225g) cremini (baby bella) mushrooms (or button mushrooms)
• 1 tablespoon butter
• 3 cloves garlic
• 1 teaspoon thyme
• pinch of red pepper flakes
• 1 teaspoon soy sauce
• 1 teaspoon honey
• salt and pepper (to taste)
• 1/2 tablespoon chopped parsley
• 1/2 cup (110g) ricotta
• 2 tablespoons grated parmesan
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• salt and pepper (to taste)
• 4 medium sourdough bread slices
• 2 tablespoons butter (or clarified butter)
• parmesan cheese (to garnish)

Instructions

1. 1

   Make the toast: Heat 2 tablespoons butter in a large frying pan over medium-low heat. When bubbling add the bread slices. Cook on both sides until golden, take off the pan.

2. 2

   Cook the mushrooms: cut the mushrooms into 1/4-inch (5mm) slices, finely chop the garlic (with a knife and not a garlic press), and parsley. Heat the oil in the pan over medium-high heat. Add the mushrooms in an even layer and cook for 1-2 minutes without stirring letting the mushrooms brown, then cook, stirring for a couple of minutes until the mushrooms are brown and soft (but not too soft). Add butter, red pepper flakes, thyme, and garlic, cook for 30 seconds. Add honey and soy sauce, cook for a minute. Take the pan off the heat, stir in parsley, and season the mushrooms with salt and pepper.

3. 3

   Make the ricotta spread: in a small bowl, combine ricotta cheese, parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper.

4. 4

   Assemble: spread ricotta mixture over the toasts, top with mushrooms, sprinkle with more grated parmesan cheese.

5. 5

   Enjoy!