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BLACKLAND RECIPE

Garlic Shallot Mushroom Toast

Deeply browned mushrooms and creamy ricotta make a substantial toast for brunch or lunch. BLACKLAND Garlic Shallot Chili Crisp is spooned on after cooking, preserving its aromatic crunch against the soft cheese.
Total time
25 min
Servings
4 toasts
Recipe heat
Mild
Recommended
BLACKLAND Garlic Shallot Chili Crisp
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Two slices of thick-cut country bread on a dark matte plate, topped with creamy ricotta cheese, deeply browned cremini mushrooms, and a spicy chili crisp relish, garnished with fresh parsley and grated lemon zest.

Ingredients

  • 12 ounces cremini mushrooms, sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 4 thick slices country bread
  • 3/4 cup whole-milk ricotta
  • 2 tablespoons BLACKLAND Garlic Shallot Chili Crisp
  • 1 teaspoon lemon zest
  • 2 tablespoons chopped parsley

Instructions

  1. Heat olive oil in a wide skillet over medium-high. Add mushrooms in one layer and cook without stirring for 4 minutes.
  2. Season with salt and continue cooking, stirring occasionally, until browned and tender, 5 to 7 minutes.
  3. Toast the bread until crisp. Spread each slice with ricotta and divide the mushrooms over top.
  4. Finish with BLACKLAND Garlic Shallot Chili Crisp, lemon zest, and parsley.

Serving and finishing note

Add a softly cooked egg for breakfast or dressed greens for lunch.