Print Recipe
Pin Recipe
Description
A simple yet elegant oyster mushroom recipe featuring savory mushrooms, black pepper ricotta, and lemony microgreens on crisp toast—perfect for brunch.
Ingredients
- ⅛ tsp. fine sea salt, divided
- ⅔ cup whole milk ricotta cheese
- 2 Tbsp. chopped fresh chives
- ½ tsp. ground black pepper, divided
- 2-½ Tbsp. extra virgin olive oil
- 1 small shallot, thinly sliced
- (2) 3.2 oz. Monterey® Oyster Mushrooms, finely chopped
- 1 cup multi-colored small cherry tomatoes (about 20)
- ¾ cup microgreens
- 2 tsp. fresh lemon juice
- 2 tsp. peppery finishing olive oil such as Arbequina
- 10 slices baguette, lightly toasted
Instructions
Mushroom Toast With Black Pepper Ricotta and Lemon Dressed Microgreens:
- Stir together the ricotta, chives, 1/8 tsp. fine sea salt, and ¼ tsp. of the black pepper in a medium bowl. Cover and set in the refrigerator until ready to assemble the toasts.
- Heat 2-½ Tbsp. olive oil in a large skillet over medium heat. Add shallot and cook for 90 seconds, stirring often until lightly browned and softened.
- Add the mushrooms. Cook for 2 more minutes, stirring often, until the mushrooms darken and shrink. Add the tomatoes, continue to cook stirring constantly, for about 3 minutes, until the tomatoes begin to burst and the mushrooms are tender. If you have some larger tomatoes mixed in, pricking them with a fork will help them to burst.
- Remove from the heat and stir in ¼ tsp. salt and the remaining ¼ tsp. of black pepper.
- Transfer the microgreens to a small bowl. Toss with the lemon juice, finishing olive oil, and the remaining 1/8 tsp. of salt.
- Spoon the warm mushroom-tomato mixture generously over each toasted slice, then top with a dollop of the black pepper ricotta and a handful of lemon-dressed microgreens for a vibrant, flavorful finish.
.png){kind=logo}
