Creamy Mushroom Toast
This warm and savory creamy mushroom toast features nutty toasted sourdough, soft ricotta, peppery arugula, and deeply browned mushrooms, making it perfect for any meal of the day.
Ingredients
For the Base
- 2 slices whole grain sourdough bread, toasted
- 2 tbsp ricotta cheese
Mushrooms & Aromatics
- 1 portobello mushroom, sliced
- 4 swiss brown mushrooms, sliced
- ½ small onion, sliced
- 1–2 cloves garlic, diced
For Cooking & Seasoning
- 3 tsp olive oil
- Salt and black pepper to taste
For the Arugula Salad
- 1 handful arugula leaves
- 1 tsp balsamic vinegar
- Drizzle of olive oil
- Pinch of salt
To Serve
- Chopped parsley for garnish
- Chili flakes (optional)
Instructions
Preparation
- Slice the portobello and swiss brown mushrooms. Slice the onion and dice the garlic. Toast the sourdough slices until golden.
Cooking
- Heat 2 tsp olive oil over medium heat in a skillet. Add the sliced onion with a sprinkle of salt. Cook, stirring occasionally, until translucent (about 4–6 minutes).
- Add the diced garlic and sauté for 1–2 minutes until fragrant.
- Increase heat to medium-high. Add sliced mushrooms and a drizzle of remaining olive oil. Cook, stirring until browned and juices reduce, seasoning with salt and black pepper.
Assembly
- Toss arugula with balsamic vinegar, olive oil, and salt. Spread ricotta on each sourdough slice.
- Top with arugula salad and sautéed mushrooms. Garnish with parsley and chili flakes if desired.
- Serve immediately.
Notes
Mushrooms will soften after refrigeration; reheat gently. Assemble before serving to maintain crispness.