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
Serves:
4

Ingredients

  • 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
Add Ingredients to Cart

Preparation

1
Stir together ricotta cheese and lemon zest in a small bowl; set aside.
2
Combine vinegar and shallot in a small saucepan; bring to a boil. Remove from heat; let stand for 3 minutes. Drain and set aside.
3
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.
4
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.
5
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
Calories:470
% 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%

Similar Recipes