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Buttery Garlic Mushroom Toast with Herbed Ricotta Spread


Herbed Ricotta-
1 15-oz container whole milk ricotta
Zest of 1 lemon
1 tablespoon lemon juice
1 garlic clove, finely grated
1-2 tablespoons olive oil, plus more
1/4 cup mixed finely chopped herbs (parsley, chives, and oregano)

Buttery Garlic Mushrooms-
1 1/2 tablespoons unsalted butter
1/2 pound shiitake mushrooms, stems removed and sliced
3 cloves garlic, minced
1 teaspoons oregano, minced
Salt and pepper
6 slices of your favorite rustic-style bread
1 clove garlic, cut in half


  1. Add all of the Herbed Ricotta ingredients into a medium-size bowl, and using a spatula, blend everything together until smooth and completely combined.
  2. Place a cast iron skillet or pan over medium-high heat; add in the butter, and once it has melted, add in the mushrooms and sauté for about 7-8 minutes, until they become a deep golden-brown, and begin to caramelize. Add the garlic and oregano; once the garlic becomes aromatic, add in a couple of pinches of salt and pepper; set aside and keep warm.
  3. Turn on grill to medium high heat. Brush the bread slices with olive oil. Grill over moderately high heat, turning once, until lightly charred, 3 minutes. Remove from grill and rub one side of the bread slice with the cut garlic clove.
  4. Spread the Herbed Ricotta Spread generously over each slice of the garlicky toast, then spoon generous amounts of the sautéed mushrooms onto each piece.