Recipe details
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Creamy Mushroom Toasts
35min
4 servings
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These luxurious Creamy Mushroom Ricotta Toasts feature a savory medley of sautéed mushrooms in a rich, garlic-infused cream sauce, layered over a cloud of whipped ricotta cheese and crispy, buttered toast. The earthy mushrooms are enhanced with fresh herbs and a touch of white wine, while the creamy ricotta adds a delicate tang and velvety texture. Perfect for brunch, dinner parties, or a special breakfast, these elevated toasts deliver sophisticated flavors with simple preparation.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
4 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the Mushrooms
Clean mushrooms by gently wiping with a damp paper towel. Slice into 1/4-inch pieces.
Prepare the Garlic
Peel and mince garlic cloves.
Prepare the Shallot
Peel and finely dice the shallot.
Prepare the Herbs
Strip thyme leaves from stems and finely chop parsley and chives.
Grate the Cheese
Finely grate Parmesan cheese.
Prepare Whipped Ricotta
In a small bowl, combine ricotta cheese with 1 teaspoon olive oil, 1/4 teaspoon salt, a pinch of black pepper, and honey. Whip with a fork until smooth and creamy.
Heat the Pan
Heat a large skillet over medium-high heat and add remaining olive oil.
Sauté the Mushrooms
Add mushrooms to the hot skillet and cook without stirring for 3-4 minutes to allow browning.
Continue Cooking Mushrooms
Stir mushrooms and continue cooking for another 3-4 minutes until golden brown and moisture has evaporated.
Add Butter to Mushrooms
Add 2 tablespoons of butter to the mushrooms and allow it to melt.
Add Aromatics
Add minced garlic, diced shallot, and thyme leaves to the mushrooms. Cook for 1-2 minutes until fragrant.
Deglaze with Wine
Add white wine to the pan and scrape up any browned bits from the bottom. Cook until wine is reduced by half, about 2 minutes.
Add Cream
Pour in heavy cream and bring to a simmer. Cook for 2-3 minutes until slightly thickened.
Season the Sauce
Season with remaining salt and black pepper, stirring to combine.
Add Cheese
Stir in grated Parmesan cheese until melted and incorporated.
Add Lemon Juice
Squeeze fresh lemon juice into the mushroom mixture and stir.
Add Parsley
Stir in chopped parsley, reserving a small amount for garnish.
Toast the Bread
Toast bread slices until golden brown.
Butter the Toast
Spread remaining butter on the hot toast.
Spread Ricotta
Spread the whipped ricotta mixture evenly over each piece of buttered toast.
Add Mushroom Mixture
Spoon the creamy mushroom mixture generously over the ricotta layer on each toast.
Garnish
Sprinkle with remaining parsley and chopped chives.
Serve
Serve immediately while hot.
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