Wild Mushroom Toasts
10m prep 15m cook 25m ready
A medley of wild mushrooms sautéed with red chile and parsley, served on toasted country bread with a creamy ricotta and goat cheese spread.
Ingredients
- 1 tbsp olive oil
- 8 oz mixed mushrooms sliced or quartered
- Kosher salt and pepper
- 0.5 red chile thinly sliced
- 2 tbsp fresh flat-leaf parsley chopped
- 1/4 cup fresh ricotta
- 1/4 cup goat cheese softened
- 2 thick slices country bread toasted
Nutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 132 mg
- Iron: 1.67 mg
- Magnesium: 18.1 mg
- Phosphorus: 143 mg
- Potassium: 87.5 mg
- Zinc: 0.5 mg
Let's Cook
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Step 1.
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and half the sliced or quartered mixed mushrooms, taking care not to overcrowd the pan. Cook, tossing occasionally, until golden brown and tender, 4 to 6 minutes. Season with salt and pepper, then transfer to a bowl. Repeat with remaining mushrooms, adding more oil if needed.
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Step 2.
Add the thinly sliced red chile to the skillet and sauté until tender, about 1 to 2 minutes. Stir the chile into the bowl with the mushrooms, along with the chopped fresh flat-leaf parsley.
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Step 3.
In a small bowl, combine the fresh ricotta and softened goat cheese until smooth. Spread the cheese mixture evenly over the toasted country bread slices, then top with the mushroom mixture. Serve immediately.
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