Oyster Mushroom Toast with Black Pepper Ricotta and Lemon Dressed Microgreens

Rich oyster mushrooms are combined with creamy ricotta and sweet cherry tomatoes in these bite-size toasts. The microgreens sprinkled on top add a burst of refreshing lemon flavor that balances the pleasant earthiness of the mushrooms for an appetizer or snack that is both beautifully presented and delicious.

Author: Mushroom Council

Serves: 10 toasts

What You Need

  • 2/3 cup whole milk ricotta cheese
  • 1 tablespoon chopped fresh chives
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • 2 ½ tablespoons extra virgin olive oil
  • 1 small shallot, thinly sliced
  • 4 ounces oyster mushrooms, finely chopped
  • 1 cup multi-colored small cherry tomatoes (about 20 tomatoes)
  • ¾ cup microgreens
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons peppery finishing olive oil such as Arbequina
  • 10 slices baguette, lightly toasted

What You Do

  1. Stir together the ricotta, chives, 1/8 teaspoon fine sea salt, and ¼ teaspoon of the black pepper in a medium bowl. Cover and set in the refrigerator until ready to assemble the toasts.
  2. Heat the 2 ½ tablespoons of olive oil in a large skillet over medium heat. Add the shallot and cook for 90 seconds, stirring often. It will brown a bit in the oil as it softens. Add the mushrooms. Cook for 2 more minutes, stirring often, until the mushrooms darken and shrink. Add the tomatoes, continue to cook stirring constantly, for about 3 minutes, until the tomatoes begin to burst and the mushrooms are tender. If you have some larger tomatoes mixed in, pricking them with a fork will help them to burst.
  3. Remove from the heat and stir in ¼ teaspoon salt and the remaining ¼ teaspoon of black pepper.
  4. Transfer the microgreens to a small bowl. Toss with the lemon juice, finishing olive oil, and the remaining 1/8 teaspoon of salt.
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