Savory Mushroom Toast

Savory mushroom toast to toast to Tuesday! Because who doesn’t love a solid 10 minute breakfast, lunch, or snack that is guaranteed to hit the spot? This savory toast may just be my NEW favorite toast combo, featuring local sourdough topped with olive oil, creamy ricotta, arugula, herby roasted shrooms, thyme, and sea salt flakes.

Ingredients:

• 1-2 Slices of sourdough, toasted

• Drizzle of olive oil

• 1-2 tbs local whole milk ricotta

• 1/4 cup arugula

• 1-2 cups shiitake mushrooms, sliced

• 1 tbs olive oil

• Pinch of sea salt

• 1 sprig rosemary

• 1 sprig thyme

• 1 tsp port (optional)

• 1 tsp grass-fed ghee or butter
  

Instructions:
For the shrooms: set oven to 425 F. Meanwhile, heat cast iron pan over high heat and add 1 tbs olive oil. Add mushrooms (I used about 1/8-1/4 lb sliced), a sprig of rosemary, and sprig of thyme. Cook for about 1-2 minutes. Deglaze the pan with 1 tbs of port or red wine (optional). Add 1 tbs @vitalfarms grass-fed butter or ghee and place the pan in the oven for 5 minutes, until mushrooms are tender.

To prepare the toast: slather with ricotta, add arugula, mushrooms, drizzle with olive oil, and then sprinkle on sea salt flakes, and enjoy!