Buttery Mushroom Toast with Whipped Ricotta



2 cups mushrooms (chanterelle, button, shiitake, Portobello, etc) cut into bite sized pieces

3 tsp olive oil

2 tbsp butter

2 cloves garlic, smashed

4 springs of thyme

1 spring of rosemary

1 tbsp white wine

1 tsp SMAK DAB Curry Dijon Mustard

Salt and pepper



1x 354g package of whole milk ricotta

¼ cup olive oil

½ tsp salt

1 tsp pepper 


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.



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! 



Top your favorite toasted bread with a generous layer of whipped ricotta, and top with sautéed mushrooms. Finish with chili flakes, if desired. 


NOTE: This dish also makes a lovely appetizer! Swap the toast for toasted baguette rounds and top with chopped chives!