- Serves: 2
- Preparation: 15 minutes
- Cooks In: 30 minutes
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Ingredients
Method
Preheat your oven to 220°C.
On a large baking tray, toss mushrooms in olive oil, salt, and pepper.
Roast at 220°C for 30 minutes, tossing them halfway through cooking.
Once cooked, the mushrooms should be crispy-edged and golden.
Remove them from the baking tray and transfer them to a bowl; immediately toss with white wine vinegar while they are still hot.
Set aside until ready to use.
While the mushrooms are cooking, combine all the ingredients for the chive oil in a small bowl and stir to combine.
Set aside until ready to use.
Thickly spread ricotta over the toasted sourdough.
Pile the tangy roasted mushrooms generously on top.
Drizzle over some of the chunky chive oil. Enjoy!
While roasting the mushrooms, make sure to toss them halfway through cooking to ensure even roasting and a uniform golden colour.
Additionally, you can prepare the mushrooms in advance, a day or two before. When ready to serve, simply reheat them in the oven for about 5-10 minutes.
Ingredients
Directions
Preheat your oven to 220°C.
On a large baking tray, toss mushrooms in olive oil, salt, and pepper.
Roast at 220°C for 30 minutes, tossing them halfway through cooking.
Once cooked, the mushrooms should be crispy-edged and golden.
Remove them from the baking tray and transfer them to a bowl; immediately toss with white wine vinegar while they are still hot.
Set aside until ready to use.
While the mushrooms are cooking, combine all the ingredients for the chive oil in a small bowl and stir to combine.
Set aside until ready to use.
Thickly spread ricotta over the toasted sourdough.
Pile the tangy roasted mushrooms generously on top.
Drizzle over some of the chunky chive oil. Enjoy!
While roasting the mushrooms, make sure to toss them halfway through cooking to ensure even roasting and a uniform golden colour.
Additionally, you can prepare the mushrooms in advance, a day or two before. When ready to serve, simply reheat them in the oven for about 5-10 minutes.
