Whipped Ricotta Mushroom Toast

Perfumed with thyme and tangy, creamy cheese.

Earthy, tangy and nuanced. This toast is perfect for a small dinner party, or even as a replacement to your morning toast.

Ingredients

• 3-4 tablespoons or 40g ricotta

• 1 cup or a handful of mushrooms, a wide variety is best - I usually use oyster mushrooms, button mushrooms and shittake

• 2-3 tsp of fresh thyme, thinly chopped

• 1-2 tsp of salt

• 3 tbsp butter

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp maggi seasoning or chicken powder seasoning

• 1-2 tsp of balsamic vinegar

• 2-3 slices of good quality bread

Method:

• Make ricotta at home, or buy purchased ricotta. I have a foolproof recipe linked here if you want to make it at home.

• Place ricotta in a food processor and whip until smooth, light and airy, about 2-4 minutes. Place into a bowl, add 2 tsp garlic powder and 2 tsp onion powder, salt and pepper. Mix well, toss in chopped thyme and set to a side.

• In a pan, add the butter. Do not add salt yet, let the mushrooms crisp up in the pan until they are golden, then add in rest of the garlic powder, onion powder followed by salt and pepper. Additionally, add 2-3 drops of maggi seasoning. Take off the heat

• Toast your bread in a toaster or a dry pan till crisp. Then assemble your toast.

• Whipped ricotta on top, followed by your mushroom mixture, more fresh thyme and a small pinch of flakey salt. Optionally you can add on a balsamic vinegar over top to get cut the richness of the cheese.