Mushroom and Ricotta Toast

Mushroom and ricotta toast is a simple yet flavourful recipe that works perfectly for breakfast, brunch, or a light lunch. 

Made with the help of the Jersey Cedar Kettle and Toaster.

Watch the full recipe here.

Made by Beth Adamson @boroughchef

The soaked dried porcini adds depth and richness to the ricotta base, while golden mushrooms and fresh thyme bring warmth and texture to every bite. Quick to prepare and packed with flavour, this toast is an easy go-to for any time of day.

Serves

2 portions

Ingredients

• 2 slices sourdough bread
• 1 tbsp dried porcini, finely chopped
• 120g ricotta
• 1 tbsp parsley, chopped
• 1 tsp white wine vinegar
• 100g mushrooms of choice (baby king oyster mushrooms work well), halved or sliced if larger
• 1 tsp picked thyme, plus extra to garnish
• Olive oil
• Salt and pepper, to taste

Instructions

1. Boil the kettle and place the chopped dried porcini into a heatproof bowl. Cover with 2 tablespoons of boiled water and leave to steep for at least 20 minutes.
2. Stir the white wine vinegar, parsley, and ricotta into the porcini mixture. Season with salt and pepper to taste.
3. Heat a frying pan over medium heat with a drizzle of olive oil. Add the mushrooms and cook until golden. Stir through the thyme and season to taste.
4. Meanwhile, toast the sourdough bread until crisp and golden.
5. Spread the ricotta and porcini mixture generously over each slice of toast. Top with the fried mushrooms and finish with a little extra thyme before serving.