roasted mushrooms & ricotta on toast
Serves: 2
The mushrooms are the real star of this dish. If you're not a fan of ricotta, or have a somewhat more ample budget than myself, try them with crumblings of a soft goat's cheese or marinated fetta for that extra bit of punch.
  • 600g mushrooms
  • 3 eschalots (or one spanish onion)
  • four sprigs each of rosemary, thyme and lemon thyme (or a similar combination)
  • 100ml dry white wine
  • 100ml olive oil
  • salt & pepper
  • a small handful of ricotta (about 70g)
  • sourdough toast
  • parsley & lemon to serve
How to make it
  1. Preheat your oven to 225C.
  2. Clean your mushrooms and cut into halves or quarters or sixths, depending on the size of the caps. You want the pieces to be about the same size so that they cook evenly.
  3. Peel and chop the eschalots into thin rings. Wash your herbs and dry well.
  4. Find a baking dish large enough to fit all of the mushrooms in one layer. Tip the mushrooms, white wine, olive oil, eschalots, herbs, salt & pepper in and mix briefly with your fingers to combine. When the oven is hot enough, pop it in and bake for 45 - 50 minutes, stirring once at about the 20 minute mark.
  5. When the mushrooms are almost done, toast your bread and quickly chop some parsley.
  6. Serve the mushrooms atop the toast with dollops of ricotta, a sprinkling of fresh parsley and a squeeze of lemon.
Recipe by onebitemore at