This is a simple mushroom toast recipe with creamy ricotta, crispy caramelized wild mushrooms, brown butter and a splash of sherry vinegar. Top it with fresh parsley and parmesan for an easy appetizer.
This mushroom toast is one of my favorite ways to eat wild mushrooms. It’s simple, but that doesn’t mean it’s plain. The earthy mushrooms truly shine with the backdrop of grassy herbs and nutty brown butter.
I also really love the contrast of sweet creamy ricotta with the chewy toasted bread. The sprinkling of sherry vinegar brightens all of the flavors and echoes the nuttiness of browned butter. Use whatever mix of wild mushrooms you can find (cremini are delicious in a pinch). I especially love chanterelles and oysters!
This recipe shares a simple, flavorful way to cook mushrooms and coax out their woodsy flavor. Be patient as you cook them. Give them time to develop that rich caramelized flavor– it’s the base of this whole toast.
notes on the mushroom toast:
- The key to really cooking mushrooms well is to crank the heat, give them space and leave them alone. I cook them in two batches to prevent overcrowding and steaming. This, combined with high heat, will give you that gorgeous golden brown, caramelized flavor. I find this works especially well with a cast iron pan, but use whatever large sauté pan you’ve got on hand.
wild mushroom toast
A simple mushroom toast with creamy ricotta, crispy caramelized wild mushrooms, brown butter and a splash of sherry vinegar. Top it with fresh parsley and parmesan for an easy appetizer.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Appetizer
- Cuisine: American
- 4 1-inch thick slices crusty bread
- 6 tbsp olive oil, divided
- kosher salt
- freshly ground black pepper
- 3 garlic cloves, smashed and peeled
- 1 lb mixed wild mushrooms, roughly chopped
- 1 tsp fresh thyme leaves, divided
- 2 tbsp butter, divided
- 4 tsp sherry vinegar, divided
- 1 cup ricotta
- shaved parmesan, for topping
- chopped fresh parsley, for topping
- Preheat oven to 400°F.
- Arrange bread on a parchment lined baking sheet, drizzle with oil and season with salt and black pepper. Toss to coat both sides. Bake until bread is golden on the edges but still springy in the center, about 8 minutes. Halve 1 garlic clove and rub the cut edges on the toasts. Set aside while you prepare the mushrooms.
- Heat a large skillet over high heat until very hot. Add 2 tablespoons of olive oil and heat until shimmering but not smoking. Add half of the mushrooms and spread into an even layer. Cook without stirring, about 3 minutes, or until bottoms have browned and caramelized.
- Season with salt and freshly ground black pepper, toss in one garlic clove and stir. Cook, stirring occasionally, until mushrooms are golden brown and crispy, about 5 minutes.
- Reduce heat to medium, add 1 tablespoon of butter and 1/2 teaspoon of thyme. Cook and stir mushrooms until butter begins to brown and smell nutty, about 5 minutes. Transfer mushrooms to a large bowl and discard garlic clove. Repeat process with remaining mushrooms, garlic, thyme and butter.
- To serve, divide ricotta across toasted bread slices and spoon mushrooms over top. Sprinkle a teaspoon of sherry vinegar over each toast then top with shaved parmesan and parsley. Enjoy immediately.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Serving Size: 1 toast
- Calories: 377
- Sugar: 3g
- Sodium: 293mg
- Fat: 31g
- Saturated Fat: 9.6g
- Unsaturated Fat: 21.4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3.5g
- Protein: 10g
- Cholesterol: 34mg
Keywords: mushroom toast