Confit Mushroom Toast Recipe
heirloom mushrooms, sheep's milk ricotta & pickled shallots on toasted sourdough
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Ingredients
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Mushroom Confit
Pickled Shallots
Toast Assembly
Method
Mushroom Confit
- 1
Prepare the Mushrooms
Clean the heirloom mushrooms and slice them into thick pieces.
- 2
Combine Ingredients
In a saucepan, combine the sliced mushrooms, olive oil, fresh thyme, garlic cloves (smashed), sea salt, and black pepper.
- 3
Cook the Mushrooms
Cook the mixture on low heat for about 30 minutes, stirring occasionally, until the mushrooms are tender and infused with flavors.
- 4
Cool and Store
Remove from heat and let the mushroom confit cool. Store in a jar with the oil if not using immediately.
Pickled Shallots
- 5
Slice the Shallots
Thinly slice the shallots and set them aside.
- 6
Prepare the Pickling Liquid
In a small saucepan, combine white wine vinegar, water, sugar, and sea salt. Bring to a simmer to dissolve sugar and salt.
- 7
Pickle the Shallots
Pour the hot pickling liquid over the sliced shallots in a bowl. Let them sit for at least 30 minutes to pickle.
Toast Assembly
- 8
Toast the Sourdough
Toast the slices of sourdough bread until golden brown and crispy.
- 9
Spread the Ricotta
Spread a generous layer of sheep's milk ricotta on each slice of toasted sourdough.
- 10
Top with Mushroom Confit
Add a portion of the mushroom confit on top of the ricotta.
- 11
Finish with Pickled Shallots
Top with a few pickled shallots and sprinkle fresh chives over the top before serving.
