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Slices of sourdough topped with whipped ricotta and garlic butter mushrooms
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Whipped Ricotta Mushroom Toast

Crispy, buttery sourdough layered with silky whipped ricotta and garlic butter mushrooms, finished with fresh thyme and parmesan.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Main Course, Side Dish
Cuisine: American, Mediterranean
Keyword: bread, easy, foraged, savory bakes, sourdough
Servings: 6 servings
Author: Karie Kirkpatrick

Ingredients

Whipped ricotta:

  • 1 ½ cups whole milk ricotta
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 1 tablespoon fresh lemon juice
  • pinch black pepper

Mushrooms:

  • 4 cups roughly chopped or sliced fresh mushrooms
  • 2 tablespoons salted butter
  • 2 garlic cloves minced

Toasts:

  • 3 slices sourdough bread* cut in half
  • 1-2 tablespoons butter optional
  • 2 tablespoons fresh thyme or sub fresh parsley, oregano, or minced rosemary
  • ¼ cup freshly grated parmesan

Instructions

  • Make whipped ricotta: In a food processor, blend 1 ½ cups ricotta with 2 Tbsp olive oil, 1 Tbsp lemon juice, ½ tsp salt and pinch of pepper until smooth and creamy, 2-3 minutes. Set aside or keep refrigerated until ready to use.
  • Sauté the mushrooms: Cook 4 cups chopped mushrooms over medium-high heat in a dry skillet until all of their water cooks off. Add 2 Tbsp salted butter and 2 cloves minced garlic and continue to cook, stirring occasionally, until golden brown and tender.
  • Toast bread: Toast your sourdough bread slices until deeply golden and crisp. Optional: spread with butter.
  • Assemble: Spread a generous layer of whipped ricotta over each slice of toasted bread (or use a piping bag to make it look extra fancy). Top with warm sautéed mushrooms, then finish with a sprinkling of thyme and freshly grated parmesan.

Notes

*Bread: Use your favorite bread for this. If you'd like to use a homemade sourdough, try my basic sourdough recipe, rosemary sea salt sourdough, or even roasted garlic parmesan sourdough. More suggestions are in the blog post above.

Nutrition

Calories: 358kcal | Carbohydrates: 30g | Protein: 16g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 564mg | Potassium: 584mg | Fiber: 5g | Sugar: 5g | Vitamin A: 594IU | Vitamin C: 4mg | Calcium: 210mg | Iron: 3mg