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Elevated truffle mushroom toasts
by: inbetweenplates
- Preparation 10 min
- Cooking 10 min
- Portions 2 pers.
Ingredients needed
- 2 thick slices sourdough or country bread
- 1 jar Favuzzi Mushroom & Truffle Spread
- 200g mixed mushrooms (such as oyster), hand-shredded
- 3/4 cup whole milk ricotta
- 1 tbsp 35% heavy cream
- 2 tbsp Favuzzi Coratina Finishing Extra Virgin Olive Oil (divided)
- 1 tbsp butter
- 1 tsp fresh lemon juice
- 1 garlic clove, finely minced
- 2 tbsp hazelnuts, toasted & crushed
- Fresh thyme leaves
- Salt & freshly cracked black pepper
Products used in this recipe
Steps of preparation
- In a bowl, whip the ricotta, heavy cream, 1 tbsp Favuzzi Coratina Finishing Extra Virgin Olive Oil, lemon juice, a pinch of sea salt and black pepper using an immersion blender for 1–2 minutes until silky smooth and glossy. Set aside.
- Heat 1 tbsp of olive oil and 1 tbsp of butter in a skillet over high heat. Add the shredded wild mushrooms in a single layer and sear undisturbed for 3–4 minutes until golden-brown. Stir in the minced garlic, salt, and pepper, cook for 1 more minute, then remove from heat.
- Toast the bread slices in a pan with a touch of butter or olive oil until golden and crunchy.
- Slather a generous layer of whipped ricotta onto each warm toast. Layer with Favuzzi Mushroom & Truffle Spread, then top with the warm seared wild mushrooms.
- Finish with toasted crushed hazelnuts and fresh thyme leaves.
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