19/03/2022
Magic Mushrooms on Toast
The combination of Swiss brown and porcini mushrooms with the scent of thyme, served atop toasted grainy bread, is what makes these magic. It's perfect brunch food for any time of the year.
Serves:
6
Prep Time: 10 minutes
Cooking Time: 10 minutes
Ingredients
- 10g dried porcini mushrooms
- 150g Swiss brown mushrooms, sliced
- extra virgin olive oil, as needed
- 4 cloves garlic, crushed
- 2 teaspoons fresh thyme leaves
- sea salt and pepper, to taste
- 6 slices multigrain sourdough bread
- 100g fresh buffalo or cow’s ricotta
- 1/4 cup toasted pine nuts
Method
- Soak porcini mushrooms in 1/2 cup boiling water for 10 minutes. Use scissors to finely chop porcini mushrooms, reserving liquid.
- Heat 2 tablespoons oil in a frypan and sauté garlic and Swiss brown mushrooms until softened. Add porcini mushrooms, reserved liquid and thyme and cook, stirring, until liquid has mostly evaporated. Season.
- Brush bread on both sides with olive oil and chargrill or grill on both sides until golden. Spread with ricotta and sprinkle with half the pine nuts. Top with warm mushroom mixture, drizzle with oil and serve sprinkled with remaining pine nuts, pepper and extra thyme.
- VARIATION Add a little chopped bacon when sautéing the mushrooms.
Tips
- TIPS To make this extra special, season mushrooms with truffle salt or mix in some truffle paste.
- STYLING Whip the ricotta with a butter knife before spreading, to create creamy ‘waves’.
- DRINK MATCH Chardonnay or American strong ale.
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