Mushroom Toast With Ricotta (Print Version)

# Ingredients:

→ Base

01 - 2 pieces toasted whole grain sourdough bread

→ Mushrooms

02 - 1 sliced portobello mushroom
03 - 4 sliced swiss brown mushrooms

→ Toppings

04 - 2 tablespoons soft ricotta cheese
05 - Small bunch of rocket leaves
06 - Fresh chopped parsley
07 - Spicy chili flakes (if you want)

→ Aromatics

08 - ½ small sliced onion
09 - 1-2 minced garlic cloves

→ Dressing

10 - 3 teaspoons extra virgin olive oil
11 - 1 teaspoon aged balsamic vinegar
12 - Salt and freshly ground pepper to your liking

# Instructions:

01 - Grab a big pan and cook the onion with 2 teaspoons olive oil and a pinch of salt until they turn clear.
02 - When onions look see-through, toss in the minced garlic and cook for another minute or two.
03 - Throw in your sliced mushrooms with a tiny splash of olive oil and stir on high heat until they get nice and brown.
04 - Once mushrooms have turned brown, add salt and pepper, sprinkle with fresh parsley and take the pan off the heat.
05 - Put rocket leaves in a bowl, add balsamic vinegar, a tiny bit of olive oil and salt, then toss everything together.
06 - Smear ricotta across your toasted bread slices. Layer on the rocket mix first, then pile the hot mushrooms on top.
07 - Scatter some chili flakes on top if you like it spicy and eat while it's hot.

# Notes:

01 - You'll get the yummiest results with fresh-baked sourdough and premium creamy ricotta.

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