Wild Mushroom Toast Recipe
sautéed mushrooms, garlic, baby kale, chimichurri whipped ricotta, poached egg, parmesan, sourdough
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Ingredients
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Mushroom Mixture
Chimichurri Whipped Ricotta
Poached Egg
Assembly
Method
Mushroom Preparation
- 1
Sauté the Mushrooms
In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the wild mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Add the baby kale and cook until wilted. Season with salt and pepper to taste.
Chimichurri Whipped Ricotta
- 2
Prepare the Ricotta
In a bowl, combine the ricotta cheese and chimichurri sauce. Mix well until creamy and smooth.
Poaching Eggs
- 3
Assembly
- 4
Assemble the Toast
Toast the sourdough slices until golden brown. Spread a generous layer of the chimichurri whipped ricotta on each slice. Top with the sautéed mushroom mixture, a poached egg, and a sprinkle of grated parmesan cheese. Serve immediately.