Mushroom and thyme toasts


  • 125 g ricotta
  • 2 stalks celery, finely chopped
  • ¼ cup (15 g) finely chopped parsley
  • good pinch of cayenne pepper
  • 500 g chestnut mushrooms
  • 1 clove garlic, crushed
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons crème fraîche
  • 1 teaspoon lemon juicesalt and pepper
  • 8 thick slices cut from a small loaf of mixed seed bread, about 400 g in total


  1. Put the ricotta, celery, parsley and cayenne pepper in a bowl and mix well together.
  2. Set aside in a cool place until needed.
  3. Preheat the grill to high.
  4. Leave any small mushrooms whole and halve larger ones.
  5. Place them in a large, heavy frying pan, preferably non–stick, and add the garlic, thyme, crème fraîche and 1 teaspoon water.
  6. Cover and cook gently for 3–4 minutes, or until the mushrooms are just tender and have given up their juices.
  7. Add the lemon juice and salt and pepper to taste.
  8. While the mushrooms are cooking, toast the bread slices on both sides under the grill.
  9. While still warm, spread one side of each piece of toast with some of the ricotta mixture, then cut it in half.
  10. Arrange the toasts on individual serving plates.
  11. Spoon the hot mushroom mixture over the toasts and serve immediately.

Serves 4
Preparation: 25 minutes
Cooking: about 5 minutes


Source: Light bites & lunches
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