Oyster Mushroom Toast with Whipped Ricotta
Crispy pan-fried oyster mushrooms are piled onto toasted sourdough with miso-parmesan whipped ricotta for an easy, savory appetizer packed with umami.
Ingredients
Miso-Parmesan Ricotta
- 15 oz whole-milk ricotta one small standard container
- 2 tablespoon white miso paste
- ⅓ cup finely grated Parmesan
- 3 tablespoon extra-virgin olive oil
- 1 teaspoon finely grated lemon zest optional
- 1 tablespoon lemon juice optional
- freshly ground black pepper to taste
Mushrooms & Toast
- 5 to 6 oz pink oyster mushrooms or similar, such as pearl, blue, or golden oyster mushrooms
- 1 tablespoon neutral cooking oil I use avocado oil
- 1 tablespoon butter
- Salt to taste
- freshly ground black pepper to taste
- 4 large slices sourdough bread
- extra-virgin olive oil for brushing the toast
- fresh chives finely sliced, for finishing
Instructions
- Make the miso-Parmesan ricotta: Add the ricotta, white miso, Parmesan, olive oil, lemon zest, lemon juice, and black pepper to a bowl and whip until fully combined and fluffy. Refrigerate until ready to use.Note: This recipe makes more ricotta than you'll need for 4 toasts. There's enough for about 6 if you'd like to make a larger batch.
- Prepare the mushrooms: Clean oyster mushrooms as needed with a damp cloth to remove any growing medium or debris. Avoid soaking them in water, and make sure they're relatively dry before they go into the skillet. Trim away any tough bases and stems from the oyster mushrooms. Tear the mushrooms by hand into bite-sized pieces.
- Toast the sourdough: Lightly brush both sides of the sourdough with olive oil. For the best results, toast the bread on a griddle or skillet over medium heat for a few minutes per side, until deeply golden and crisp on the outside. Alternatively, toast the bread in a toaster oven until golden and crisp.
- Sear the mushrooms: Heat a large skillet over medium-high to high heat. Add the neutral oil and wait for it to become hot and shimmery. Once hot, add the mushrooms and toss until they are evenly coated, then arrange the mushrooms in a single, uncrowded layer. Cook mostly undisturbed for 2–3 minutes to develop a deep golden-brown sear.
- Finish the mushrooms: Flip or toss the mushrooms and cook for another 2–3 minutes, until well browned with crisp edges. Reduce the heat to low and add the butter. Toss for 30–60 seconds, then remove from heat.
- Assemble: Spread each warm slice of sourdough generously with the miso-Parmesan ricotta. Top with the hot oyster mushrooms and finish with sliced chives. Optionally, add some fresh cracked black pepper and sea salt. Serve immediately.
Notes
Oyster Mushrooms: I use pink oyster mushrooms for this recipe, but other varieties of oyster mushrooms will work well too. Pearl, blue, and golden oyster mushrooms can all be prepared using the same method. Larger, thicker mushrooms may take a little longer to cook, while more delicate varieties can brown quickly. Regardless of the variety, avoid overcrowding the pan so the mushrooms can develop deeply browned, crispy edges.
Miso-Parmesan Ricotta: The miso and Parmesan both add savory, salty flavor to the ricotta. You can omit either one if desired, but you'll likely need to adjust the seasoning to compensate. If omitting the Parmesan, try adding a little more miso; if omitting the miso, you can increase the Parmesan. In either case, taste the finished ricotta and add salt if needed.
This recipe makes more ricotta than you'll need for 4 toasts. There's enough for about 6 if you'd like to make a larger batch—just be sure to cook any additional mushrooms in batches to avoid overcrowding the pan.
Sourdough: Good bread makes good toast! I love using a high-quality sourdough for this recipe and usually pick up a fresh loaf from my local farmers market. Look for a sturdy, flavorful bread that can be toasted until crisp on the outside while retaining some chew in the center. A good bakery-style country loaf is another great option.
Nutrition
Serving: 1 toastCalories: 420kcalProtein: 17g
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