- In a large frying pan, add oil and butter and heat on medium heat. Once the butter is frothy and the pan is hot, scatter in mushrooms. Allow it to cook undisturbed until the one side is golden. Add garlic and herbs to the pan and stir, season with salt and pepper. Cook for about 3 minutes until the mushrooms are mostly cooked, but not mushy. Add in wine and mustard, and stir to combine. Season with salt and pepper and remove from heat.
WHIPPED RICOTTA
- In a food processor, add the ricotta, salt, and pepper. Turn on the food processor, and slowly drizzle in the olive oil. When the mixture is light and fluffy (you might have to stop the machine and stir with a spatula once or twice) it's done!
ASSEMBLY
Top your favourite toasted bread with a generous layer of whipped ricotta, and top with sautéed mushrooms. Finish with chili flakes, if desired.
