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Crispy Mushroom Toast with Ricotta

AlbaBeechMushroomToast

Prep Time

5 minutes

Cook Time

3 minutes

Protein

Vegetable

Description

Our Crispy Mushroom Toast with Ricotta is a delightful combination of sautéed Beech mushrooms and creamy ricotta cheese, served on toasted bread. This recipe brings together the rich flavors of mushrooms with the smoothness of ricotta, creating a perfect balance of textures and tastes. Ideal for a quick snack or an elegant appetizer, this dish is both easy to prepare and satisfying. Whether you’re hosting a gathering or looking for a new favorite snack, this crispy mushroom toast is sure to impress.

Ingredients

  • 2 cups brown beech mushrooms
  • 2 cups white beech mushrooms
  • 1 tbsp vegetable cooking oil
  • 1 tsp sesame oil
  • 1 thumb piece ginger, shredded
  • 4 green onions, chopped -white part only
  • 1/2 tbsp oyster sauce
  • 1.5 tsp soy sauce

Directions

  1. Remove base of both mushrooms and separate into individual mushrooms.
  2. In a wok or skillet, heat oil then add green onion until slightly brown and add in shredded ginger.
  3. Add mushrooms, oyster sauce and soy sauce.
  4. The mushrooms will release water, cook until most of the water evaporates, 2-3 minutes, then add sesame oil.
  5. Sprinkle with black pepper

Other Recipes

Brown Beauty Oyster Mushroom Frittata
Brown Beauty Stuffed Acorn Squash
Lion’s Mane Egg Drop Soup
Brown Beauty Mushroom and Cauliflower Carnitas
Pebble Creek Produce, is a gourmet mushroom farm offering growing products, supplies and restaurant partnerships in Michigan.

Copyright 2025 © Pebble Creek Produce. All Rights Reserved. Privacy Policy | Shipping Policy

Built and Managed with by Smonday Studios

Copyright 2024 © Pebble Creek Produce. All Rights Reserved. Privacy Policy | Shipping Policy | Built by Smonday Studios

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    Danielle

    Pebble Creek Biologist

    Danielle is a dedicated biologist with a profound passion for mycology and cultivating high-quality mushrooms for the local culinary scene. Her love for exploring the world sparked a deep appreciation for nature’s intricacies. After receiving her Bachelor’s Degree in Biology from WMU, she worked in multiple laboratories before immersing herself in the mycology world at Pebble Creek. Since joining the family farm, Danielle found herself at the forefront of a new chapter as the company recently invested over 100k into a new lab.

    With a keen eye for detail and understanding of fungal biology, Danielle plays a vital role in ensuring the farm produces top-notch gourmet mushrooms. Through experimentation and data analysis, Danielle continuously seeks to optimize cultivation techniques, maximize yield and enhance the quality of the final product. Driven by a commitment to sustainability and supporting local businesses, Danielle’s work helps embody the farm-to-table ethos. By contributing to each harvest, she’s nurturing a culture of excellence in mushroom farming that enriches both palates and communities alike. Danielle continues to be a key factor in Pebble Creek winning multiple awards and species development.

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    Crispy Mushroom Toast with Ricotta