- 1/3 pound sheep’s milk ricotta
- 2 tablespoons chives
- 3 tablespoons chopped parsley
- 1 teaspoon lemon zest
- 1 small squeeze lemon juice
- Sea salt and pepper
- Olive oil
- ½ pound mushrooms (mixed varieties; your choice)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 splash white wine (optional) for deglazing
- 4 (½-inch) slices crusty wood-oven bread, toasted or grilled (such as Della Fattoria)
In a small mixing bowl, combine the ricotta, 1 tablespoon chives and 1 tablespoon parsley (reserve the rest for garnishing), lemon zest, a small squeeze of lemon juice, salt and pepper, to taste. If the mixture is thick, add a little olive oil to thin it out.
If your mushrooms are dirty, wipe them with a damp paper towel.
If using larger mushrooms, tear or cut them into medium-sized pieces. If using smaller mushrooms, leave whole.
In a large fry pan over medium-high heat, melt butter and olive oil. Add the mushrooms, toss with butter and then spread into a single layer and leave undisturbed for a couple of minutes until they start to brown. Add the garlic, and give the mushrooms a toss.
Continue to cook for about 6 minutes, stirring occasionally. Most of the moisture from the mushrooms should evaporate and the mushrooms should be golden brown. Add a splash of wine to deglaze the pan. Once the wine evaporates, season to taste with salt and pepper, and then toss with 1 tablespoon parsley.
Spread the ricotta mixture over the toasted bread, top with mushrooms and sprinkle with reserved chives and parsley.