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.
6 tbsp olive oil, divided
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
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.
Keywords: mushroom toast, mushroom crostini