A savory and mouthwatering appetizer, my mushroom toast is a terrific offering to pass around at your next gathering, or to enjoy for a cozy “date night” in. Generously spread with my easy herbed ricotta then topped with buttery, garlicky, wine-infused sauteed mushrooms, these mushroom toasts are a special little treat to nibble on!
A Toast to a Delicious Mushroom Appetizer
Whenever my hubby and I are looking to have a cozy “date night” in and craving something savory, warm and extra delicious to enjoy with our wine, one of our favorite recipes to whip up is mushroom toast.
Simple to prepare yet utterly loaded with lots of earthy and rich flavor (not to mention nice and filling), mushroom toast is a real treat for us, and so easy to pile up onto a rustic wooden board or platter set in the middle of the table so we can nibble all evening long.
We love the flavor of buttery, garlic-infused sauteed mushrooms kissed with a little white wine, in delectable partnership with an herbed ricotta spread made with ricotta, cream cheese, a little parmesan, chives, thyme and parsley.
All of these mouthwatering components piled up onto crispy garlic toast make for an excellent little appetizer, one that makes us feel as if we're enjoying something a little bit decadent and special!
My Recipe For Mushroom Toast with Herbed Ricotta Spread
When preparing these tasty mushroom toasts, I like to first whip up my herbed ricotta spread to have ready to generously slather over the golden, toasted, garlic-rubbed bread.
Super easy to prep, I just allow the cheeses to come to room temp (especially the cream cheese), and then simply fold/mix all of the ingredients together until smooth, creamy, and well blended.
Sauteing the mushrooms is also a fairly quick process, especially when I use my trusty cast-iron skillet to perfectly sauté those mushrooms, "flavor bombed" with butter, white wine, garlic, thyme, plus salt and pepper—so earthy and delicious!
All that's left is to toast up some hearty, rustic bread (we love sourdough for this task), pile everything on, and enjoy!
Here's a peak at my recipe for mushroom toast: (or just jump to the full recipe...)
- To get started, I combine my ricotta, softened cream cheese plus all my other “spread” ingredients together in a bowl until smooth and creamy, and well blended. I set this herbed ricotta aside for a moment.
- Next, I saute my sliced mushrooms in my cast-iron skillet (or other heavy-bottom skillet) until deeply golden-brown, about 7 minutes, adding in my wine, garlic, thyme, salt and pepper along the way. Once sautéed to perfection, I spoon the mushrooms into a bowl to hold and keep warm.
- Next, I toast my rustic bread slices, then rub fresh garlic cloves over each slice.
- To assemble, I generously spread some of my herbed ricotta mixture over each piece of toast, then top with lots of buttery, sauteed mushrooms, and finish with a little extra sprinkle of fresh thyme leaves, and serve while warm.
by Ingrid Beer
This savory mushroom toast recipe features warm, buttery, wine-infused mushrooms, an herbed ricotta spread, and garlic-rubbed toast!
Yield: 6 mushroom toasts
Nutrition Info: 353 calories per serving (approximately 1 slice of mushroom toast)
Prep Time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Mushroom Toast Ingredients:
- 3 tablespoons unsalted butter
- 2 (8 ounce) packages sliced cremini mushrooms
- ¼ cup white wine
- 4 cloves garlic, pressed through garlic press, plus 1 whole clove, peeled, divided use
- 2 teaspoons thyme leaves
- Black pepper
- 6 slices of your favorite rustic-style bread (sourdough is ideal)
- Thyme leaves, for garnish
Herbed Ricotta Spread Ingredients:
- ½ cup whole milk ricotta cheese
- ½ cup whipped cream cheese (softened at room temp)
- ¼ cup grated parmesan cheese
- 1 tablespoon minced chives
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon thyme leaves, minced
- Pinch salt
- Pinch black pepper
- Begin by gathering and prepping all of your herbed ricotta ingredients according to the ingredient list above to have ready and organized for use.
- To prepare you herbed ricotta, add all of the ingredients into a medium-size bowl, and using a spatula, blend everything together until smooth and completely combined. Set aside, keeping at room temp.
- Next, gather and prep all of your mushroom toast ingredients according to the ingredient list above to have ready and organized for use.
- To prepare your mushrooms, place a cast-iron or other heavy bottom skillet or pan over medium-high heat. Add in the butter, and once it has melted, add in the mushrooms and saute for about 7 to 8 minutes, until they become a deep golden-brown and begin to caramelize. (They will, at first, release a good bit of liquid, but then it evaporates, and the mushrooms become almost sticky, and caramelize.)
- Add in the wine, and once it has reduced (after about 30 seconds), add in the 4 cloves of pressed garlic and the thyme, and stir those in to incorporate. Once the garlic becomes aromatic, add in a couple of pinches of salt and pepper. Set the sauteed mushrooms aside and keep warm.
- Next, toast your slices of bread, and then rub the remaining whole clove of garlic over each slice.
- To assemble the mushroom toast, spread the herbed ricotta mixture generously over each slice of the garlicky toast, then spoon generous amounts of the sauteed mushrooms onto each piece. Garnish with a little addition thyme, and enjoy warm.
Tips & Tidbits for my Mushroom Toast recipe:
- Cremini mushrooms, or your favorite variety: For these mushroom toasts, I like to use a traditional, hearty mushroom such as cremini. They have great flavor, they're easy to find, and delightfully inexpensive. If I'm looking to serve a mushrooms that's a bit more flavorful, I opt for shiitake mushrooms, which are also fantastic. You can also use simple white button mushrooms, if that's what you have on hand.
- Whole milk ricotta for richer flavor: To prepare this herbed ricotta for the toasts, I opt for whole milk ricotta, as it is slightly creamier with a richer flavor. I also prefer full-fat cream cheese here, and use real grated parmesan for better flavor as well.
- Leave out the wine, if you'd like: If you prefer to leave the white wine out of the mushrooms, feel free to do so. Instead, I would squeeze just a teeny amount of lemon in to cut the richness and balance out the flavors, but this is totally optional.
- Rustic bread as the garlicky vessel: Opt for a rustic type of bread when making these mushroom toasts, if you can. I like to use sourdough bread, and slice it myself into medium thick slices, just enough to offer some structure to the toppings. And once you toast your bread slices, be sure to rub a fresh clove of garlic over each slice for added flavor—yum!
Craving more delectable appetizers? Check out this Crostini with Grilled Steak recipe, this Whipped Goat Cheese, this Spinach Puff Pastry, these Shrimp Tostada Bites, or this Baked Brie with Caramelized Onions!
Cook's Note: This recipe was originally published in 2015, and has been updated with even more love!