Ingredients
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!)
Instructions
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!)
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!
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!).
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: Per Serving, based on 4 servings
- Calories: 250-300
- Fat: 12-15g
- Saturated Fat: 6-8g
- Carbohydrates: 25-30g
- Fiber: 2-3g
- Protein: 8-10g
- Cholesterol: 20-30mg
Keywords: Sourdough with Ricotta and Mushrooms