Creamy Mushroom Toast (Print Version)
# Ingredients:
→ Base
01 -
2 slices whole grain sourdough bread, toasted
→ Mushrooms
02 -
1 portobello mushroom, sliced
03 -
4 swiss brown mushrooms, sliced
→ Toppings
04 -
2 tablespoons ricotta cheese
05 -
Handful arugula (rocket) leaves
06 -
Chopped parsley
07 -
Chili flakes (optional)
→ Aromatics
08 -
½ small onion, sliced
09 -
1-2 cloves garlic, diced
→ Dressing
10 -
3 teaspoons olive oil
11 -
1 teaspoon balsamic vinegar
12 -
Salt and black pepper to taste
# Instructions:
01 -
In a large skillet, sauté onion in 2 teaspoons of olive oil with a sprinkle of sea salt for a few minutes until translucent.
02 -
Once onions are translucent, add diced garlic and sauté for a couple of minutes.
03 -
Add sliced mushrooms with a light drizzle of olive oil and stir over high heat until browned.
04 -
When mushrooms have browned, season with salt and pepper, add chopped parsley and remove from heat.
05 -
In a bowl, combine arugula leaves, balsamic vinegar, a light drizzle of olive oil and salt, then mix together.
06 -
Spoon ricotta cheese onto the toasted sourdough slices and spread evenly. Top with the arugula salad, followed by a layer of sautéed mushrooms.
07 -
Sprinkle with chili flakes if desired and serve immediately.
# Notes:
01 -
For the best flavor, use freshly baked sourdough bread and high-quality ricotta cheese.