Mushroom Toast Recipe
chestnut, blue oyster, maitake, smoked ricotta
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
Prepare the mushrooms
Clean and slice the chestnut, blue oyster, and maitake mushrooms.
Sauté the mushrooms
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute. Then add the sliced mushrooms and thyme. Cook for about 5-7 minutes until mushrooms are tender and golden. Season with salt and black pepper.
Toast the bread
While the mushrooms are cooking, toast the sourdough bread slices until they are golden and crispy.
Assemble the toast
Spread a generous amount of smoked ricotta on each slice of toasted sourdough. Top with the sautéed mushroom mixture.
Serve
Drizzle with a little extra olive oil if desired, and serve warm.