Herby Mushroom Salad on Ricotta Toast
Ingredients
MUSHROOMS
100g shiitake
100g Champignons
100g King oyster mushrooms
100g regular oyster mushrooms
HERBS
1 bunch of chives
1 bunch of cherbil
1 bunch of parsley
1 bunch of dill
1 bunch of thyme
1 lemon
Your favourite fresh bread
200g Ricotta
50g Parmesan
Pinch of chili flakes
Olive oil
Salt & Pepper
Tools
Grator
Mixing bowl
Knive & cutting board
Oven baking sheet
Frying pan
Wash your produce. Preheat oven to 200*C. Cut all mushrooms into bite size, try and leave as many in their original form as possible for a roustique feel.
Toss the mushrooms into 1 tbsp. of olive oil, 1/2 tsp. salt and pepper, 1 pinch of chilli flakes and mix everything. Line a baking tray with baking sheet and spread the mushrooms out. Bake for ca. 30 minutes until they lose their water and become golden brown.
In the meantime prepare your dressing: pull apart your herbs and cut them up roughly into bite size (remove the stems from the thyme). mix with 2 tbsp. olive oil, juice of 1/2 lemon, slat & pepper to taste.
Now make the ricotta spread. Mix ricotta with grated parmesan and add some salt & pepper.
Let's prepare your bread: Slice into 2cm thick slices, grill them on both sides until golden brown in a little bit of olive oil in a pan. Take them out, let them cool.
When yuor mushrooms are ready baked toss them into the dressing with the herbs. Spread the ricotta mix onto your bread. Generously spoon the mushroom salad on top of your Ricotta breads. Top off with grated parmesan and lemon zest. Serve & enjoy!
