Morels, the rib eye of mushrooms, are some of my favorite ingredients to use in any dish. The flavor is so rich, and the umami is unmatched. This mushroom toast is a simple and savory appetizer, packed with flavor.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 strips bacon
- 4 ounces morel mushrooms, cut in half lengthwise
- 4 ounces white button mushrooms, sliced
- 4 ounces oyster mushrooms, sliced
- 1 minced shallot
- 1 tablespoon minced garlic
- 2 sprigs fresh thyme
- 1/4 cup white wine, such as Sauvignon Blanc
- 3 tablespoons unsalted butter
- Kosher salt and freshly cracked black pepper
- 1 rustic sourdough loaf
- 1 tablespoon olive oil
- 1 1/2 cups ricotta
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon lemon zest
Instructions
- In a large cast-iron skillet over medium heat, add the bacon strips. Let render and become crispy, 4 to 5 minutes. Remove from the skillet and set aside. When cool enough to handle, chop.
- In the same skillet on high heat, add the mushrooms and sauté for 3 to 4 minutes. Add the shallots, garlic, and thyme sprigs and sauté with the mushrooms until light brown.
- Add the bacon back in. Deglaze the pan with the white wine; let the alcohol cook out, then stir in the butter. Taste and adjust the seasoning. Remove from the heat and set aside.
- Preheat the oven to 350 degrees F.
- Cut four to six 1/2-inch slices of bread and place on a baking sheet. Lightly drizzle the olive oil over the slices and place in oven until light brown, about 5 minutes.
- Place the ricotta and heavy cream in a food processor, then season with salt and pepper and process until light and fluffy.
- Remove the bread from the oven. Using a large spoon, spread about 1/4 cup ricotta mixture on each toast. Scoop the sauteed mushrooms on top. Garnish the mushroom toast with the parsley and lemon zest and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 509 |
| Total Fat | 26 g |
| Saturated Fat | 12 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 18 g |
| Cholesterol | 66 mg |
| Sodium | 673 mg |
Reviews
We splurged and bought a lot of fresh morel mushrooms. I did change the recipe to use mostly morel mushrooms and oyster mushrooms since we had so many of them. Other than that I followed the recipe exactly. This recipe is fabulous, easy to do and so flavorful. I served it with chicken that had been prepared with a morel mushroom and leek sauce.