Ingredients
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8 thick slices of rustic sourdough bread
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About 1-2 tablespoons McEvoy Ranch Organic Garlic Olive Oil, for brushing the bread
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1 cup whole-milk ricotta
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1 lemon, zested
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About 1-2 tablespoons McEvoy Ranch Organic Garlic Olive Oil, for simmering
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1 pound white button mushrooms, cleaned and sliced
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1 shallot, finely minced
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1/4 cup white wine
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1 tablespoon unsalted butter
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2 tablespoons chopped flat-leaf parsley
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Salt and pepper, to taste
Instructions
Brush the sliced sourdough with McEvoy Ranch Organic Garlic Olive Oil, place on a baking sheet, and toast under the broiler until golden and crisp at the edges.
Stir together the ricotta, a squeeze of lemon, and the reserved zest with salt to taste.
Heat a splash of McEvoy Ranch Organic Garlic Olive Oil in a large skillet over medium-low heat. Add the mushrooms and gently cook until tender.
To the pan, add the minced shallot and cook until translucent. Pour in the white wine, let it bubble away almost completely, then swirl in the unsalted butter. Season with salt and pepper to taste.
Spread each toast generously with the lemony ricotta, a heap of the mushroom mixture, and a sprinkling of parsley, then serve.
