Roasted Tangy Mushrooms on Toast with Ricotta and Chunky Chive Oil

  • Serves: 2
  • Preparation: 15 minutes
  • Cooks In: 30 minutes
  • Share:


Ingredients

Tangy roasted mushrooms
500 g Mushrooms, sliced into 1cm pieces (We’ve used a mix of Portobello, Swiss Brown, and Button)
1 tbsp Extra virgin olive oil
1 pinch Generous pinch sea salt
1 pinch Freshly cracked black pepper
1 tbsp White wine vinegar
Chunky chive oil
½ cup Finely chopped fresh chives
3 tbsp Extra virgin olive oil
1 Zest of lemon
1 tbsp Lemon juice
1 pinch Sea salt to taste
To assemble
2 Large slices sourdough, toasted
80 g Fresh ricotta

Method

Tangy roasted mushrooms
1

Preheat your oven to 220°C.

2

On a large baking tray, toss mushrooms in olive oil, salt, and pepper.

3

Roast at 220°C for 30 minutes, tossing them halfway through cooking.

4

Once cooked, the mushrooms should be crispy-edged and golden.

5

Remove them from the baking tray and transfer them to a bowl; immediately toss with white wine vinegar while they are still hot.

6

Set aside until ready to use.

Chunky chive oil
7

While the mushrooms are cooking, combine all the ingredients for the chive oil in a small bowl and stir to combine.

8

Set aside until ready to use.

To assemble
9

Thickly spread ricotta over the toasted sourdough.

10

Pile the tangy roasted mushrooms generously on top.

11

Drizzle over some of the chunky chive oil. Enjoy!

Notes
12

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

Tangy roasted mushrooms
 500 g Mushrooms, sliced into 1cm pieces (We’ve used a mix of Portobello, Swiss Brown, and Button)
 1 tbsp Extra virgin olive oil
 1 pinch Generous pinch sea salt
 1 pinch Freshly cracked black pepper
 1 tbsp White wine vinegar
Chunky chive oil
 ½ cup Finely chopped fresh chives
 3 tbsp Extra virgin olive oil
 1 Zest of lemon
 1 tbsp Lemon juice
 1 pinch Sea salt to taste
To assemble
 2 Large slices sourdough, toasted
 80 g Fresh ricotta

Directions

Tangy roasted mushrooms
1

Preheat your oven to 220°C.

2

On a large baking tray, toss mushrooms in olive oil, salt, and pepper.

3

Roast at 220°C for 30 minutes, tossing them halfway through cooking.

4

Once cooked, the mushrooms should be crispy-edged and golden.

5

Remove them from the baking tray and transfer them to a bowl; immediately toss with white wine vinegar while they are still hot.

6

Set aside until ready to use.

Chunky chive oil
7

While the mushrooms are cooking, combine all the ingredients for the chive oil in a small bowl and stir to combine.

8

Set aside until ready to use.

To assemble
9

Thickly spread ricotta over the toasted sourdough.

10

Pile the tangy roasted mushrooms generously on top.

11

Drizzle over some of the chunky chive oil. Enjoy!

Notes
12

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.

Roasted Tangy Mushrooms on Toast with Ricotta and Chunky Chive Oil

Tags:

 Appetiser, Breakfast, Brunch, Entertaining, Quick n Easy, Vegetarian

VIEW OUR LATEST RECIPES...

Mushroom Stir FryAsianMushroom stir fry This mushroom stir fry is not just incredibly easy to make, it’s also healthy and delicious!
Mushroom OrzoDinnerMushroom Orzo Nourishing and perfect for those cooler months, say hello to your next comfort food!
DinnerLow carb mushroom pizza This low carb mushroom pizza is not just good for those wanting a healthier option over the summer, but it’s also incredibly easy to make.

© 2023 by Hort innovation

P