Thyme Mushroom Toast with Whipped Ricotta

Deeply browned mushrooms and lemon ricotta on crisp sourdough, ready in about 25 minutes.

Ingredients

• 300 g cremini mushrooms, sliced
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 garlic clove, minced
• 1 tsp fresh thyme leaves
• ½ tsp fine salt, divided
• 125 g ricotta
• 1 tsp lemon zest
• 4 slices sourdough
• Black pepper, to taste

Method

1. Pat the sliced mushrooms dry. Heat the oil in a wide skillet over medium-high heat.
2. Spread the mushrooms in a single layer. Let them brown undisturbed for 3 minutes, then stir and cook 5–7 minutes until their liquid has evaporated. Cook in batches if needed.
3. Reduce the heat to medium. Stir in the butter, garlic, thyme and half the salt. Cook for 1 minute, until fragrant.
4. Toast the sourdough. Whisk the ricotta with the lemon zest, remaining salt and a few grinds of pepper until spreadable.
5. Spread the ricotta over the hot toast and pile the mushrooms on top. Serve straight away while the bread is crisp.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.