Ingredients
Whipped Ricotta
- 1 cup whole milk ricotta
- 2 tbsp olive oil
- 1/2 tsp lemon zest
- 1 pinch kosher salt and black pepper
Mushroom Topping
- 12 oz chestnut mushrooms from KC Mushroom Co., sliced
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic thinly sliced
- 1 tbsp fresh thyme leaves
- 1 tsp balsamic vinegar
- kosher salt and black pepper to taste
To Build
- 4 thick slices sourdough bread
- 1 clove garlic halved, for rubbing
- 2 tbsp fresh parsley chopped
- lemon zest for garnish
- flaky sea salt
Instructions
- Whip the ricotta together with the olive oil, lemon zest, salt and pepper in a small bowl until smooth and spoonable. Set aside.
- Heat the olive oil in a large skillet over medium-high until shimmering. Add the sliced chestnut mushrooms in a single layer and leave them undisturbed for 3 to 4 minutes — this is where the deep caramelization develops.
- Toss the mushrooms and cook another 3 to 4 minutes until they're golden all over and the pan is dry. Push the mushrooms to one side, drop the butter into the empty space, and add the sliced garlic and thyme. Let the garlic sizzle in the butter for 30 seconds until fragrant.
- Stir everything together. Drizzle in the balsamic vinegar and let it sizzle for 15 seconds, then toss to coat. Season generously with salt and pepper. Remove from the heat.
- Toast the sourdough slices in a toaster or under the broiler until deeply golden and crisp at the edges. While still warm, rub each slice with the cut side of the halved garlic clove — just two or three swipes per slice for a subtle background note.
- Build each toast: a generous smear of whipped ricotta, a high pile of garlicky mushrooms, a scatter of fresh parsley, a pinch of lemon zest, and a finishing crunch of flaky salt. Serve immediately while everything is warm.
Notes
From the farm: Chestnut mushrooms develop deeper flavor than common buttons or cremini when seared — that's what makes them worth the upgrade in a simple recipe like this. The whole dish hinges on getting a hard, dry sear on the mushrooms.
Variation: Sub the ricotta for soft goat cheese or labneh for a tangier base. A drizzle of truffle oil at the end takes this into special-occasion territory if you have it.
Make ahead: The mushrooms can be cooked up to 24 hours ahead and reheated gently in a skillet. The whipped ricotta holds in the fridge for 3 days.
