Mushroom Toasts with Ricotta and Pea Shoots

These toasts are great with freshly sauteed mushrooms or ones that were made a couple of days before.

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1 lb mushrooms, any variety cut or torn into small pieces
3 cloves garlic, minced
1 lemon zest and juice
1 loaf sourdough bread
8 oz ricotta, preferably Liuzzi
1-2 clam shell pea shoots (or other microgreens)
1/4 cup chili oil, optional


  1. In a large frying pan, heat a big glug of neutral oil until shimmering hot
  2. Add the mushrooms and a pinch of salt and couple of grinds of black pepper
  3. Cook until they begin to caramelize then stir and cook until soft with crispy edges
  4. Add the garlic, reduce the heat to medium low and add the garlic and sweat until the garlic is soft being careful to not let it burn
  5. Remove from the heat and add the lemon zest and juice and stir to combine
  6. Slice the bread into thick pieces and toast
  7. Spread the ricotta on the toast
  8. Top with the cooked mushrooms, chili oil (if using) and pea shoots and serve