January Recipes

Wild Mushroom and Ricotta Toast

20 Minutes or Less Badge
Vegetarian Badge
Slices of Wild Mushroom and Ricotta Toast
Hands On:
10 minutes
Total Time:
20 minutes


  • 1 cup Hy-Vee whole milk ricotta cheese
  • 1 tsp lemon zest
  • ½ cup Gustare Vita white wine vinegar
  • 1 small shallot, sliced
  • 2 Hy-Vee large eggs
  • 6 tbsp Hy-Vee unsalted butter, divided
  • 4 slice(s) Hy-Vee Bakery sourdough bread
  • 3 cups fresh Hy-Vee portabella mushroom caps, oyster and/or shiitake mushrooms; sliced
  • 2 clove(s) garlic, peeled
  • ¼ cup microgreens
  • Fine sea salt
  • Coarse-ground black pepper
  • Asian chili oil, for serving
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Stir together ricotta cheese and lemon zest in a small bowl; set aside.
Combine vinegar and shallot in a small saucepan; bring to a boil. Remove from heat; let stand for 3 minutes. Drain and set aside.
Fill same saucepan half-full with water. Bring to a boil; reduce heat to a simmer. Add eggs to water and simmer for 8 minutes; drain. Run eggs under cold water to cool slightly. Peel eggs and cut lengthwise in half; set aside.
Melt 3 tablespoons butter in a large skillet over medium heat. Add bread slices. Cook 2 to 3 minutes or until golden brown, turning frequently. Set aside. Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and garlic. Cook for 5 to 6 minutes or until mushrooms are tender, stirring occasionally. Remove and discard garlic.
To serve, spread ricotta mixture on one side of toast. Top with mushrooms, shallot, microgreens, and egg halves. Season with salt and pepper. Drizzle with chili oil, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 29g 37%
Saturated Fat: 17g
Trans Fat: .5g
Cholesterol: 170mg 57%
Sodium: 400mg 17%
Total Carbohydrate: 36g 13%
Dietary Fiber: 2g 7%
Sugars: 2g 4%
Protein: 17g 34%

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