Mushroom Toast Recipe

Preheat oven to 425°F (220°C) or heat a large skillet over medium-high heat if roasting is not preferred.

Toss the trimmed and chopped mushrooms with 2 tbs olive oil, 1 tbs butter, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and thyme in a bowl until evenly coated.

Spread mushrooms in a single layer on a rimmed baking sheet (or add to the hot skillet) and roast for 15–20 minutes, stirring once halfway, until golden, slightly caramelized, and reduced. If using a skillet, cook 8–10 minutes without crowding, stirring occasionally, until deeply browned.

Taste and adjust seasoning. Keep warm while you prepare other components.

In a small saucepan over medium-low heat, add 3 tbs olive oil and 1 tbs butter. Once butter melts, add the minced shallot and cook gently for 3–4 minutes until softened and translucent—do not brown.

Add the minced garlic and anchovy fillets (if using). Cook, stirring, for 30–45 seconds until aromatic and anchovies have mostly dissolved.

Remove pan from heat and whisk in 1 tbs white miso paste until smooth. Add 2 tbs warm water to loosen the sauce, then stir in 1 tsp lemon juice and 1/4 tsp black pepper. Taste and adjust: add a little more water if too thick or another 1/2 tsp lemon if brighter acidity is desired.

Keep warm or return to lowest heat setting to stay fluid while assembling.

In a bowl, combine 300 g ricotta with 1 tsp lemon zest, 1/2 tsp lemon juice, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk or stir until smooth and slightly whipped. Taste and adjust seasoning.

Heat a large skillet or griddle over medium heat. Brush both sides of the bread slices lightly with olive oil or butter (2 tbs total) and toast 2–3 minutes per side until golden and crisp. Alternatively, toast in a 400°F (200°C) oven for 6–8 minutes, flipping once.

While toasting, gently rewarm the mushrooms if they have cooled for 1–2 minutes in the skillet to bring them back to serving temperature.

Spread about 2–3 tbs of the ricotta mixture on each toasted slice of bread, leaving a little edge.

Using a slotted spoon, mound 2–3 tbs (about 75 g) of roasted mushrooms on top of the ricotta on each slice, distributing evenly among the 6 slices.

Drizzle about 1 tsp of the miso bagna cauda over each mushroom-topped toast (reserve any extra in a small bowl for serving).

Top each toast with a few thin shallot slices, a sprinkle of the chopped fresh herbs (about 1/2 tbs per slice), a light pinch of flaky sea salt, and a short drizzle of extra virgin olive oil.

Serve immediately with lemon wedges on the side to squeeze lightly over the toasts if desired.