Creamy, indulgent whipped ricotta infused with truffle oil, piled onto golden toasted sourdough & topped with buttery wild mushrooms sautéed with garlic, fresh parsley & a squeeze of lemon. A simple dish that feels right at home on a restaurant menu.
Prep: 10 mins · Cook: 10 mins · Serves 2
Ingredients
For the whipped truffled ricotta
- 200g good-quality ricotta
- 1–2 tsp truffle oil, to taste
- 1 tbsp extra virgin olive oil
- Zest of ½ lemon
- Sea salt & freshly cracked black pepper
For the wild mushrooms
- 250g mixed wild mushrooms, such as oyster, shiitake & chestnut
- 2 garlic cloves, finely chopped
- 25g butter
- 1 tbsp olive oil
- A small handful of fresh flat-leaf parsley, finely chopped
- 1 tsp lemon juice
- Sea salt & freshly cracked black pepper
To serve
- 2 thick slices of sourdough bread
- Extra virgin olive oil
- A little extra truffle oil (optional)
- Fresh parsley leaves
- Parmesan shavings (optional)
Method
1. Make the whipped truffled ricotta
Add the ricotta, truffle oil, olive oil & lemon zest to a food processor. Blitz until smooth, light & creamy. Season generously with salt & black pepper, taste & adjust the truffle oil to your liking. Set aside.
2. Sauté the wild mushrooms
Tear or slice the mushrooms into bite-sized pieces. Heat the olive oil in a large frying pan over a medium-high heat. Add the mushrooms in a single layer, working in batches if needed, & leave them to colour before stirring. Cook for 5–7 minutes until golden & tender.
3. Add the garlic & parsley
Reduce the heat to medium, add the butter & garlic, then cook for another minute until fragrant. Stir through the chopped parsley & lemon juice, season with salt and black pepper, then toss everything together. Keep the mushrooms glossy & buttery.
4. Toast the sourdough
Drizzle the sourdough slices with olive oil & toast in a hot pan or under the grill until crisp, golden & slightly charred around the edges.
5. Build & serve
Generously spread the whipped truffled ricotta over the warm sourdough. Spoon the hot garlic & parsley mushrooms over the top, making sure to drizzle over all those lovely buttery juices. Finish with fresh parsley, a little extra truffle oil & Parmesan shavings if using. Serve immediately.
Chef's tips
- Get a good colour on the mushrooms. Avoid overcrowding the pan so they caramelise rather than steam.
- Keep the truffle balanced. Start with a little truffle oil & build gradually so it enhances the mushrooms without overpowering them.
- Add texture. Toasted hazelnuts or crispy sage make a delicious finishing touch.
- Make it extra indulgent. Finish with a drizzle of good-quality olive oil & a little finely grated Parmesan.