Roasted Tangy Mushrooms on Toast with Ricotta and Chunky Chive Oil|Australian Mushrooms

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

Tangy roasted mushrooms

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.

Chunky chive oil

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.

To assemble

Thickly spread ricotta over the toasted sourdough.

Pile the tangy roasted mushrooms generously on top.

Drizzle over some of the chunky chive oil. Enjoy!

Notes

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.

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Roasted Tangy Mushrooms on Toast with Ricotta and Chunky Chive Oil