Love mushrooms? Then be prepared to swoon over this rendition of mushrooms on toast, which sees a swath of creamy ricotta spread over crispy fried bread, a crown of earthy sautéed mushrooms, and the lily-gilder: a savory broth ladled around the mushroom-mixture-topped toast, made from dried ’shrooms, soy sauce, and brightening sherry vinegar.
Reach for a loaf of crusty country bread for the best experience (or if you’re really ambitious, make your own sourdough bread). Use whatever mix of wild mushrooms you can get your hands on: chanterelles, portobellos, crimini—even white button mushrooms from the supermarket would be delicious when paired with the robust dried shiitakes (or porcinis!). We also like using a mix of tender, fresh herbs, plus fresh garlic and chile flakes in the garnish for this mushroom toast recipe, but you can stick to just one if you prefer. Want an extra hit of protein? We wouldn’t be opposed to balancing a poached egg on top. Serve with a glass of white wine for an elegant, easy meal.
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What you’ll need
Small Saucepan
$160 $146 At Amazon
Large Skillet
$90 At Amazon
Ladle
$38 At Amazon
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Bring 3 cups water to a boil in a small saucepan; remove from heat and add 1 oz. dried shiitake or other dried mushrooms. Let sit 20 minutes.
Step 2
Meanwhile, place 1 cup fresh ricotta in a medium bowl; season with kosher salt and freshly ground pepper and stir to combine. Set aside.
Step 3
Place 1 garlic clove, finely grated, ¼ cup finely chopped tender herbs (such as parsley, chives, and/or mint), and pinch of crushed red pepper flakes in a medium bowl. Drizzle with a little extra-virgin olive oil and 1 tsp. sherry vinegar or red wine vinegar and toss to combine. Season gremolata with salt and pepper; set aside.
Step 4
Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Working in 2 batches and adding more oil between batches if needed, fry 4 thick-cut country-style bread slices until golden brown and crisp, 1–2 minutes per side. Transfer to a plate; reserve skillet.
Step 5
Remove rehydrated mushrooms from pan, squeezing over pan with your hands to release as much liquid as possible. Transfer to a cutting board and chop. Set pan with soaking liquid aside.
Step 6
Heat remaining 2 Tbsp. extra-virgin olive oil in reserved skillet over medium-high. Add rehydrated mushrooms and 10 oz. mixed fresh mushrooms, torn into bite-size pieces, and cook, stirring occasionally, until slightly softened, 5–7 minutes. Season with salt and pepper and cook, stirring occasionally, until browned and crisp, about 4 minutes.
Step 7
Place reserved pan with soaking liquid over medium heat. Stir in 1 Tbsp. soy sauce and remaining 1 Tbsp. sherry vinegar or red wine vinegar . Bring broth to a simmer, then remove from heat.
Step 8
Spread reserved ricotta over toasts. Place in shallow bowls; ladle broth around. Spoon mushrooms on top, then top with reserved gremolata.
Recipe notes
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