Two slices of sourdough toast topped with ricotta and golden sautéed mushrooms, garnished with thyme and chili flakes.

If there’s one recipe that feels like the culinary version of wearing fuzzy socks on a lazy Sunday morning, it’s got to be sourdough with ricotta and mushrooms. This dish is cozy, earthy, and wildly satisfying. And let’s be real—anything involving sourdough is automatically a win these days, right?

In this post, I’ll guide you through everything you need to know to whip up this Instagram-worthy snack (or meal), whether your vibe is “hostess with the mostess” or “chill weeknight dinner in sweatpants.” Along the way, I’ll sprinkle in helpful pro baking tips, gen-Z slang (don’t @ me!), and a couple of fun side anecdotes—because who said learning to cook couldn’t be entertaining?

Why Sourdough with Ricotta and Mushrooms Deserves Star Status

Let me confess something: I’m that person who cannot resist a solid toast recipe. Whether it’s avocado smash or some bougie ricotta concoction, bread-based snacks own my heart. But this combo? It hits different, and here’s why:

1. Sourdough Is King

Sourdough isn’t just trendy—it’s timeless. Its tangy, chewy texture adds depth to recipes, making it way cooler (oops, tastier) than your average white bread. Plus, the way sourdough cradles toppings? Chef’s kiss. Ceck out all my sourdough tips here.

2. Ricotta Steals the Show

Ricotta cheese brings creamy richness to the mix. It’s delicate yet decadent, and when slathered onto sourdough, it creates a dreamy bed for your toppings.

3. Mushrooms Are the Star Sidekick

Mushrooms give the dish that heartiness it deserves. Whether it’s nutty cremini or fancy shiitake, their earthy sweetness perfectly balances the tang of sourdough and the creaminess of ricotta.

4. It’s Customizable

Vegan? Cool, sub in cashew cheese. Can’t find sourdough? You can even rock this on flatbreads! The possibilities are endless, which means no boring toast game here.

Now, let’s be honest, I just got hungry writing that…so let’s bake!

Ingredients You’ll Need

Sliced mushrooms sautéing in a cast-iron skillet with olive oil and garlic.

Making sourdough with ricotta and mushrooms doesn’t require a culinary degree (though if you have one, mad props!). Here are the goodies you’ll need to grab:

For the sourdough bread:

1 loaf sourdough bread (store-bought, or homemade if you’re feelin’ fancy)

Optional side note: If you’re the sourdough-making type, I salute your patience. I tried it over 2020’s sourdough craze and…let’s just say my starter was high maintenance.

For the toppings:

2 cups mushrooms, thinly sliced (chanterelle, shiitake, cremini, or white button—you do you)
2 tbsp olive oil
1 garlic clove, minced
Salt to taste
Black pepper, freshly cracked, to taste (pro tip: a generous sprinkle boosts flavor!)
1 cup ricotta cheese (if you can, splurge on the fresh stuff!)
Optional toppings for flair: fresh thyme, chives, honey, or chili flakes

For equipment:

Large skillet
Bread knife, serrated for clean slices
Baking sheet or grill pan
Spatula (to flip those mushrooms!)

Making Your Toast Dreams Come True

I know what you’re thinking, “How hard can it be to make mushroom toast?” And honestly—it’s not hard. But there’s a difference between an okay toast and a jaw-droppingly delicious toast. So stick with me, and I’ll make sure yours is the kind everyone will rave about!

1. Prep the sourdough

Slice the sourdough into thick slabs (about ¾ inch each). This ensures a sturdy base for your toppings, so you don’t end up with limp bread drama. Toast each slice lightly on a baking sheet until golden brown. If you’re feeling fancy, brush them with a little olive oil first!

(FAQs Quick Hit: Don’t have a Dutch oven for sourdough baking? No prob! You can bake sourdough bread on a baking sheet or even in a Pyrex dish with a foil cover. Works just as well!)

2. Cook the mushrooms like a pro

Heat a large skillet over medium-high heat, and toss in the olive oil. When the oil is shimmering, toss in the sliced mushrooms. Add the minced garlic (because who doesn’t love that smell?!). Season with salt and pepper, and sauté until golden brown and crispy on the edges. This takes roughly 7-9 minutes. Be patient—good mushrooms take time!

3. Assemble the masterpiece

Spread a thick layer of ricotta cheese onto each toasted sourdough slice. You don’t need to measure—feel it in your heart. Then, spoon the sautéed mushroom mix right on top. Add a final sprinkle of black pepper and optional toppings like a drizzle of honey (trust me on this one!).

FAQs You Didn’t Know You Had

Can I bake sourdough bread on a baking sheet?

Yes, absolutely! Many people use baking sheets, though it won’t have the same crusty magic a Dutch oven creates. Some folks mist the oven with water during baking to mimic the effects of steam!

Can you bake sourdough in a Pyrex dish?

Yep! Cover it with a lid or aluminum foil to lock in moisture. This closely mimics the Dutch oven’s steam-trapping properties.

How to bake sourdough without a Dutch oven?

If you’re rolling sans Dutch oven, try baking your loaf flat on a baking stone or heavy-duty sheet. Add a shallow tray of water at the bottom of the oven—that’s where the magic of steam happens.

What can I use instead of a Dutch oven for sourdough bread?

Pyrex dishes, cast-iron pans, or even ceramic casserole dishes can sub in. The only catch is covering them to trap steam.

Why You’ll Keep Coming Back to This Recipe

A hand assembling sourdough toast with ricotta and sautéed mushrooms, surrounded by fresh ingredients.

At the end of the day, sourdough with ricotta and mushrooms is just one of those recipes that makes you feel good. The flavors are bold, the textures are satisfying, and let’s be real—it makes you look like a lowkey gourmet chef when you serve it to guests.

For a delightful variation, consider trying Jamie Oliver’s Mushroom Sourdough Bruschettas.

And hey, next time you’re scrolling on a sleepy fall afternoon with Spotify’s “Cozy Coffeehouse” playlist in the background, why not put this on your to-do list?

Oh, and if you try it, drop a comment—I wanna see your creations!