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Savory Mushroom and Whipped Ricotta Toast

Hannah Abaffy
  |   April 24, 2024   |  
Your new go-to lunch or brunch favorite: this mushroom toast is so much more than bread! Crisp sourdough, topped with a creamy, garlic-infused whipped ricotta, is perfectly complemented by a medley of tender spring mushrooms in a creme fraiche reduction.

Prep Time:
Cook Time:
Total Time:
Yield: 6

Savory Mushroom and Whipped Ricotta Toast

Mushroom Toast:

Savory Whipped Ricotta:

Crème fraîche:
  • 2 cups heavy cream
  • ½ Tbsp buttermilk

Garlic Confit:
  • 8 cloves garlic, peeled
  • Avocado oil

For the Savory Whipped Ricotta:
  1. Combine all of the ingredients in the bowl of a food processor and blitz until smooth, light, and airy. Taste and adjust salt levels to suit your preferences. Transfer to an airtight container and store in the refrigerator until ready to use. This combination should keep well for up to a week or two.

For the Crème fraîche:
  1. In a large glass jar, combine the heavy cream and buttermilk. Cover with cheesecloth, a paper coffee filter, or even plastic wrap that you’ve poked a few holes into; the key here is breathability. Let the combination sit undisturbed in a warm spot around 78F is ideal. This can be anywhere from a warm kitchen countertop to the interior of your oven with its light left on. In about 24 hours, your cream should be thick and taste slightly sour.
  2. Once it’s reached a pudding-like consistency, transfer it to an airtight container and store it in the refrigerator until ready to use. Homemade creme fraiche is good for up to two weeks stored in this way.

For the Garlic Confit:
  1. Start by preheating your oven to 250F. Peel your garlic, then carefully slice off the butt of each clove. Place into the bottom of a small loaf pan and cover with your choice of neutral high-smoke point oil (we prefer avocado). Cover with aluminum foil and bake for two hours. Strain the garlic into a glass jar and reserve the remaining oil. This can be used in all manner of recipes and preparations, infusing your favorite dishes with a rich, garlicky flavor.
  2. Cover your transferred confited garlic with a good quality olive oil and seal. This effectively gives you not one but two oils full of delicious garlic-infused flavor, one that can be used for high-heat cooking and one perfect for finishing recipes.

For the Mushroom Toast:
  1. Brush your garlic-infused avocado oil on both sides of the bread, then toast in a large cast-iron skillet over medium heat. Grill for about 3 minutes on each side or until the bread is crisp, golden, and starting to blacken around the edges. After toasting, apply another liberal coating of oil.
  2. Once the bread is toasted, add another three tablespoons of oil to the pan. When hot, add in your medley of mushrooms and sear. Do not stir the mushrooms as this will prevent them from developing a nice crust on their exterior. Instead, brown them for about 3 minutes before giving them a toss and searing on the other side.
  3. Add the confited garlic, mashing the soft cloves into a paste alongside the mushrooms, and season with salt and pepper. Add in the wine and simmer until reduced by about half. Stir in the creme fraiche until everything is well incorporated and slightly thickened. Season again, if necessary, with more salt, pepper, parsley, and thyme.
  4. Place the toasted bread on plates, smear it with your whipped ricotta, and spoon the hot mushrooms on top. Finish with a drizzle of the pan sauce and serve immediately.

This recipe is found in:
Recipes by Course or Meal: Breakfast and Brunch Recipes
Recipes by Season: Spring and Summer Recipes

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Hannah Abaffy

Chef-Copywriter-Sultan of Sweets

Working in the hospitality industry for well over a decade, Chef Hannah Abaffy has held every position available in a restaurant kitchen. From line cook to executive pastry chef, she calls on her ten-plus years of work in the field and her culinary degree to write about our gourmet ingredients and craft informational articles and blog posts that will help you elevate everything from a wedge of cheese to a lobe of foie gras.

From working with food every day to writing about it, Hannah is now a contributing author for Gourmet Food Store, along with her work helping restaurants develop recipes and craft menus and running her award-nominated food history blog Milk and Honey.

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