RECIPE
WILD MUSHROOMS ON TOAST WITH CREAMY RICOTTA AND FRESH FLAT LEAF PARSLEY By Dani Gavriel
Ingredients: 4 thick slices of crusty sourdough bread Extra virgin olive oil for sautéing the mushrooms Salt & black pepper to taste 2 garlic cloves, smashed and peeled 1 bag of mixed wild mushrooms, washed and sliced 1 tsp fresh thyme leaves ½ tsp dried mixed herbs 2 tbsp salted butter 1 cup ricotta cheese, strained 1 handful of chopped fresh flat leaf parsley
Method: 1. Toast your bread, rub with garlic cloves and set aside. 2. Add the mushrooms to a pan with a little butter and olive oil, season with salt and pepper, dried mixed herbs and fresh thyme. Cook until the mushrooms turn a golden colour and start to caramelise. 3. Spread your drained creamy ricotta over the crunchy, golden slices of toasted bread. 4. Add the cooked mushroom mix and sprinkle with fresh chopped parsley. Best served straight away!
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Cibare Magazine
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