Mushroom Toasts with Fried Sage
So easy and oh-so delicious
Photography by Christopher Testani
Recipe by Joe Piccirillo
Start to Finish: 25 minutes | Servings: 4 |
Ingredients
- 2 tbsp. unsalted butter
- 2 tbsp. olive oil
- 12 fresh sage leaves
- 1 lb. mixed mushrooms, thinly sliced
- 1 clove garlic, finely chopped
- 1/2 cup heavy cream
- 8 tbsp. ricotta, for serving
- 4 thick slices sourdough bread, toasted, for serving
Preparation
In large skillet over medium-high heat, melt butter in oil. Fry sage leaves until crisp, 20 to 30 seconds. Transfer to plate. Add mushrooms and garlic to skillet. Cook, stirring occasionally, until browned, 10 minutes; season. Add cream. Stir for 2 minutes; season. Spread ricotta on toasts. Top with mushrooms and sage leaves.
