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.
Ingredients
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
Method
- In a large frying pan, heat a big glug of neutral oil until shimmering hot
- Add the mushrooms and a pinch of salt and couple of grinds of black pepper
- Cook until they begin to caramelize then stir and cook until soft with crispy edges
- 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
- Remove from the heat and add the lemon zest and juice and stir to combine
- Slice the bread into thick pieces and toast
- Spread the ricotta on the toast
- Top with the cooked mushrooms, chili oil (if using) and pea shoots and serve
