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Crispy Mushroom Toast
This loaded ricotta and mushroom toast becomes full-blown comfort food thanks to a ladle-full of umami-forward broth on the bottom of the bowl.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●skillet
- ●pan
- ●cutting board
📝 Preparation Steps
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.
. dried shiitake or other dried mushrooms1 oz. (or more) extra-virgin olive oil, divided, plus more for drizzling4 Tbsp
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.
fresh ricotta1 cupKosher salt, freshly ground black pepper
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.
Pinch of crushed red pepper flakes
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.
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.
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.
. (or more) extra-virgin olive oil, divided, plus more for drizzling4 Tbsp. mixed fresh mushrooms, torn into bite-size pieces10 oz
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.
. (or more) extra-virgin olive oil, divided, plus more for drizzling4 Tbsp. soy sauce1 Tbsp
8
Spread reserved ricotta over toasts. Place in shallow bowls; ladle broth around. Spoon mushrooms on top, then top with reserved gremolata.
fresh ricotta1 cup
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