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Ingredients
- 1 oz dried shiitake or other dried mushrooms
3 cups water- 1 cup fresh ricotta
kosher salt to taste
freshly ground black pepper to taste
1 garlic cloves finely grated- ¼ cup finely chopped parsley, chives and/or mint
1 pinch crushed red pepper
4 tablespoons extra-virgin olive oil divided, plus more as needed and for the herb mixture- 4 teaspoons sherry or red wine vinegar divided
- 4 thick slices country-style bread
- 10 oz mixed fresh mushrooms torn into bite-size pieces
1 tablespoon soy sauce
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Boil the water in a small saucepan. Remove from the heat, add the dried mushrooms and leave for 20 minutes. Meanwhile, season the ricotta with salt and pepper.
- Mix the garlic, chopped herbs and crushed red pepper in a small bowl. Add a little olive oil and the teaspoon of vinegar, then season to taste. Set this herb mixture aside.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Fry the bread in two batches for 1–2 minutes per side, until crisp and golden, adding a little extra oil if needed. Transfer to a plate and keep the skillet.
- Lift the soaked mushrooms from their liquid and squeeze them over the saucepan. Chop them, keeping the soaking liquid in the pan.
- Heat the remaining 2 tablespoons oil in the reserved skillet. Add the soaked and fresh mushrooms and cook for 5–7 minutes, stirring occasionally, until softened. Season with salt and pepper and continue for about 4 minutes, until browned and crisp.
- Warm the reserved mushroom liquid over medium heat with the soy sauce and remaining tablespoon vinegar. Bring to a simmer, then remove from the heat.
- Spread ricotta onto the toasts and set them in shallow bowls. Ladle broth around the bread, add the browned mushrooms and finish with the herb mixture.
Notes
No complete timing is specified; allow for the 20-minute mushroom soak as well as the skillet steps.
Keep the herb mixture and toast separate until serving so they retain their texture.
