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name12 Tomatoes
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name12 Tomatoes
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nameCreamy Mushroom Toast
descriptionThese garlicky mushrooms will change the way you see mushrooms. Top that on some lemon ricotta toast for a delicious lunch.
urlhttps://12tomatoes.com/creamy-mushroom-toast
inLanguageen-US
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Ingredients
  • 2 slices thick-cut soft French bread
  • 12 oz. baby bella mushrooms, quartered
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, pasted
  • 1 lemon, juiced
  • 1/2 cup whipping cream
  • 1/2 cup ricotta
  • Kosher salt and freshly cracked black pepper, to taste
Preparation
  1. Preheat a cast iron pan over medium-high heat.
  2. Add olive oil to the pan and toast your two slices of bread in the pan until golden—around 1 minute per side. Remove from heat to a plate.
  3. Add mushrooms to the pan with butter—season with salt and pepper. Cook mushrooms until golden brown, 7 - 9 minutes.
  4. While your mushrooms are cooking, in a bowl mix ricotta with salt, half lemon, and mix. Set aside.
  5. Add garlic to the mushroom pan until fragrant.
  6. Add cream to the pan and reduce until all the cream has reduced into the mushrooms. It should start turning lightly golden.
  7. Finish the mushrooms with a squeeze of lemon, then spread ricotta on toast, and top mushrooms on each toast.
  8. Garnish with thick crushed black pepper.
These garlicky mushrooms will change the way you see mushrooms. Top that on some lemon ricotta toast for a delicious lunch.
Course: Lunch
Diet(s): Low-Calorie, Vegetarian, Low-Calorie, Vegetarian
Allergen(s): Gluten, Gluten

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Creamy Mushroom Toast

A satisfyingly delicious toast with creamy ricotta and roasted mushrooms

Creamy Mushroom Toast

5 from 1 votes
Servings: Makes 2 toasts
Author: Dom Ruane
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 2 slices thick-cut soft French bread
  • 12 oz. baby bella mushrooms, quartered
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, pasted
  • 1 lemon, juiced
  • 1/2 cup whipping cream
  • 1/2 cup ricotta
  • Kosher salt and freshly cracked black pepper, to taste

Preparation

  1. Preheat a cast iron pan over medium-high heat.
  2. Add olive oil to the pan and toast your two slices of bread in the pan until golden—around 1 minute per side. Remove from heat to a plate.
  3. Add mushrooms to the pan with butter—season with salt and pepper. Cook mushrooms until golden brown, 7 - 9 minutes.
  4. While your mushrooms are cooking, in a bowl mix ricotta with salt, half lemon, and mix. Set aside.
  5. Add garlic to the mushroom pan until fragrant.
  6. Add cream to the pan and reduce until all the cream has reduced into the mushrooms. It should start turning lightly golden.
  7. Finish the mushrooms with a squeeze of lemon, then spread ricotta on toast, and top mushrooms on each toast.
  8. Garnish with thick crushed black pepper.