MUSHROOM RICOTTA TOAST

Mushroom Ricotta Toast image

Provided by Ree Drummond : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 11

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2 tablespoons olive oil
1 small shallot, sliced
4 cups sliced mixed mushrooms (oyster, shiitake, cremini and white)
2 teaspoons chopped fresh marjoram
2 cloves garlic, minced
Kosher salt and freshly cracked black pepper
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
Zest and juice of 1/2 lemon
Four 1/2-inch-thick slices rustic Italian bread, toasted
1 cup baby arugula leaves

Steps:

Heat the olive oil in a large sauté pan over medium-high heat. Add the shallot and cook until translucent, about 1 minute. Add the mushrooms and cook, stirring, until they give off their liquid and are golden brown, about 6 minutes. Add the marjoram, garlic and some salt and pepper. Stir and cook for 1 minute more.
Meanwhile, add the ricotta, Parmesan, lemon zest and juice and salt and pepper to taste to a food processor and process until very smooth.
Spread the whipped ricotta on the toasted bread. Toss the arugula with salt and pepper. Arrange the mushrooms on the ricotta mixture, then top with the arugula.