Wild Mushroom, Ricotta and Herb Toast
78 days ago
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Move over avocado toast, there’s a new kid in town. Wild Mushroom, Ricotta and Herb Toast is the new sensation. With umami-forward flavor and meaty texture from the mushrooms, and a refreshing spark of lemon in the ricotta mixture, you can’t go wrong.
Unlike avocados, which must ripen just at the right time to make avocado toast, mushrooms are always in season, ready to make something delicious.
The Mushrooms
Mushrooms are a superfood that have great health benefits, from head to toe. For this recipe, I’ve used several mushroom varieties, but any mushrooms, from buttons to portabellas, will work.
Clean the mushrooms by wiping the growing compound off them with a damp paper towel.
To prepare the mushrooms, cut off any tough stems, using a 4″ Paring Knife. Leave small, bite-size mushrooms whole and quarter or slice larger mushrooms into bite-size pieces.
Mushrooms are a great flavor-lifter and flavor-absorber, simply tossing these in olive oil and Creole seasoning amps up the craveability.
The Whipped Ricotta
Lemon offers a lively flavor to the topping with both zest and juice added to two cups of ricotta cheese, along with some olive oil.
Minced parsley is tossed in to bring another flavor element to the topping. Finely mince the parsley with a 7-5/8″ Petite Chef knife so that it blends well with the ricotta.
Whisk in crumbled feta and Creole seasoning and the topping is ready.
Making the Toast
To build the toast, first slice a baguette on the bias using a 7-3/4″ Petite Slicer.
Brush the slices with olive oil and toast the bread on both sides under a broiler until golden brown. It should only take one to two minutes per side.
Now the magic begins. Smear the ricotta mixture on the toasts and top with the warm mushroom mixture. Sprinkle with the remaining crumbled feta and garnish with the remaining fresh herbs.
This Wild Mushroom, Ricotta and Herb Toast is a taste sensation. The sautéed mushrooms offer a nice counterbalance to the lightness of the lemony ricotta cheese mixture.
Ingredients
- 1 pound mushrooms of your choice (such as cremini, portobello, shiitake, beech, royal trumpet, oyster or maitake)
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 2 teaspoons P.S. Flavor!™ Creole Kitchen seasoning or Creole seasoning of choice, divided
- 2 cups (about a 15-ounce container) ricotta cheese
- Zest of one lemon (about 1 tablespoon)
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup finely minced herbs, such as flat-leaf parsley or thyme, divided
- 1/2 cup crumbled feta, divided
- 1 scallion, thinly sliced
- 1 teaspoon minced garlic
- 1 tablespoon sherry vinegar
- Multigrain baguette, sliced 1/4- to 1/2-inch thick on bias
Directions
- Preheat the oven to 400 F. Place sheet pan in oven to heat with oven.
- Gently clean the mushrooms with a damp cloth or a paring knife to remove any specks. Cut off any tough stems. Leave small, bite-size mushrooms whole; quarter or slice larger mushrooms to bite-size pieces.
- Toss mushrooms in a large bowl with 1 teaspoon olive oil and 1/2 teaspoon Creole seasoning then add to heated pan, scattering evenly (you’ll hear a sizzle when they hit the hot pan). Roast until all the juices evaporate from the pan and the mushrooms begin to brown slightly.
- Prepare the whipped ricotta by whisking together ricotta, 1/2 tablespoon olive oil, lemon zest, lemon juice, and 1 teaspoon Creole seasoning. Mix in 2 tablespoons herbs and 1/4 cup feta.
- While mushrooms are finishing roasting, heat a nonstick or cast-iron skillet over medium-high heat. Add another teaspoon olive oil, scallion and garlic then sauté for about 30 seconds. Add sherry vinegar and roasted mushrooms and sauté to coat mushrooms. Add 2 tablespoons fresh herbs and adjust seasoning to taste.
- Shortly before serving, position an oven rack about 6 inches from the broiler element and heat the broiler to high. Arrange the bread slices on a baking sheet and brush them with another teaspoon olive oil and sprinkle with remaining Creole seasoning. Broil until the bread is golden, 1-2 minutes. Flip and toast the other side, about 1 minute.
- Smear the ricotta mixture on the toasts and top with the warm mushroom mixture. Sprinkle the remaining crumbled feta on top and garnish with remaining fresh herbs.
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