Empty My Fridge
Creamy Mushroom Toast
Ingredients
- Sourdough bread · toasted2 slices
- Portobello mushroom · sliced1
- Mushroom · sliced4
- Ricotta cheese2 tbsp
- Onion · sliced½
- Garlic · diced1–2 cloves
- Olive oil3 tsp
- Balsamic vinegar1 tsp
- Arugula
- Salt
- Black pepper
- Parsley · chopped
- Chili flake · flakes
Instructions
- Sauté the sliced onion in 2 tsp olive oil with a pinch of sea salt for a few minutes until translucent.
- Add the garlic and sauté for a couple of minutes.
- Add the mushrooms with a light drizzle of olive oil and stir over high heat until browned.
- Season the mushrooms with salt and pepper, stir in the chopped parsley, and take off the heat.
- In a bowl, toss the arugula with balsamic vinegar, a light drizzle of olive oil and salt.
- Spread the ricotta on the toasted sourdough, top with the arugula salad, then the mushrooms, and finish with chili flakes.
Summarized from Cooking With Ayeh's video. Watch it for the details.
More recipes with
GarlicOnionMushroomBreadRicotta cheeseArugulaSourdough breadPortobello mushroom
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