Whipped Ricotta Toast with Roasted Cloudy Mushrooms

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ricotta and cloudy mushrooms toast

Whipped Ricotta Toast with Roasted Cloudy Mushrooms

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Whipped Ricotta Toast with Roasted Cloudy Mushrooms – this recipe combines the luscious creaminess of whipped ricotta cheese with the earthy and aromatic essence of roasted cloudy mushrooms.

Cooking Time: 20min

Serving: 1 servings

INGREDIENTS:

  • Sourdough bread (sliced)
  • I cup of ricotta
  • Olive oil
  • Mushrooms (such as cloud mushrooms or any variety you prefer)
  • 2 teaspoons of miso paste
  • 2 teaspoons of maple syrup
  • Salt

INSTRUCTIONS:

  1. Slice the sourdough bread into desired thickness. 

  2. Drizzle the bread slices with olive oil and toast them.

  3. Prepare the mushrooms. Clean the mushrooms and cut them into bite-sized pieces.

  4. In a mixing bowl, combine 1-2 tablespoons of olive oil, miso paste (around 1 tablespoon), and maple syrup (around 1 tablespoon). Whisk them together until well combined.

  5. Add the mushroom pieces to the bowl with the miso-maple mixture and toss them until they are evenly coated.

  6. Fry the mushroom for approximately 10min until they are tender. Sprinkle them with a pinch of salt, add miso paste na maple syrup to slightly brown them.

  7. While the mushrooms are frying, prepare the whipped ricotta. In a bowl, whisk the ricotta until it becomes smooth and creamy.

  8. Season the whipped ricotta with a pinch of salt to taste and drizzle of olive oil.

  9. Take the toasted sourdough and spread a generous amount of whipped ricotta on each slice.

  10. Once the mushrooms are done roasting, remove them from the oven and let them cool slightly.

  11. Top each ricotta-covered crostini with a spoonful of the roasted mushrooms.

  12. Optional: Drizzle with a little extra olive oil and sprinkle with fresh herbs like thyme or parsley for added flavor and garnish.