Wildmushroom Toast
Serves: 4
Wild Mushooms:
  • 2 lb assorted mushrooms (Cremini, Shitake, Oyster, Portabello)
  • 1 cup blended herb oil
  • 1 tsp truffle oil
  • 1 tbsp garlic (minced)
  • 1 tbsp shallots (minced)
  • ¼ lb arugula (washed)
  • salt
  • pepper
Truffle Ricotta:
  • 2 cups ricotta
  • 1 tbsp truffles (chopped)
  • ½ tsp chives (diced)
  • heavy cream
Additional Ingredient
  • 1 baguette or sourdough loaf (sliced and toasted)
For wild mushrooms: Preheat oven to 400 degrees. Slice mushrooms and place in a large mixing bowl. Toss mushrooms in herbed oil with garlic and shallots.Season with salt and pepper. Place on a sheet pan and cook in pre-heated 400 degree oven until mushrooms are tender and slightly brown, approximately 5 minutes.
For truffle ricotta: Combine ricotta, truffles and chives. Thin with heavy cream as needed.
Assembly: Place toasted baguette slices on serving dish. Smear truffle ricotta mix on toast. Top toast with mushrooms and garnish with arugula. Drizzle with herb oil and truffle oil.
Recipe by Shibley Smiles at https://www.shibleysmiles.com/wild-mushroom-toast-recipe/