Your next weekend lunch or dinner is set with the rich flavours of meaty roast mushrooms resting on a bed of fresh ricotta, crunchy sourdough, and a zingy, chunky chive oil. This dish is a haven for mushroom enthusiasts and might just win over those who typically shy away from mushrooms.
The game-changing factor here is the texture of these roast mushrooms, truly exceptional. Roasted at high heat, they become a hearty, roasted delight. Hot from the oven, and then a toss in a touch of white wine vinegar creates the perfect balance of roasty and zingy. Layered on milky fresh ricotta and complemented by the chive oil, the flavours come together brilliantly.
For the planners among us, the mushrooms can be prepared in advance, a day or two before. When ready to serve, a brief 5-10 minute reheating in the oven is all that's needed.
Transform this into a delightful appetiser by opting for small, thin slices of toasted baguette or substantial crackers instead of the usual large sourdough slices. Top them with ricotta, mushrooms, and a drizzle of chive oil—a perfect, bite-sized start to any gathering. Enjoy!
Ingredients
Vegetarian 
15 minutes preparation time + 30 minutes cooking time 
2 Tangy roasted mushrooms
- 500g mushrooms, sliced into 1cm pieces (I’ve used a mix of Portobello, Swiss Brown, and Button)
- 1 tablespoon extra virgin olive oil
- Generous pinch sea salt
- Generous amount of freshly cracked black pepper
- 1 tablespoon white wine vinegar
Chunky chive oil
- 1/2 cup finely chopped fresh chives
- 3 tablespoon extra virgin olive oil
- Zest of 1 lemon
- 1 tablespoon lemon juice
- Sea salt to taste
To assemble
- 2 large slices sourdough, toasted
- 80g fresh ricotta
Method
Tangy roasted mushrooms
- Preheat your oven to 220°C/428°F.
- On a large baking tray, toss mushrooms in olive oil, salt, and pepper.
- Roast at 220°C/428°F for 30 minutes, tossing them halfway through cooking.
- Once cooked, the mushrooms should be crispy-edged and golden.
- Remove them from the baking tray and transfer them to a bowl; immediately toss with white wine vinegar while they are still hot.
- Set aside until ready to use.
Chunky chive oil
- While the mushrooms are cooking, combine all the ingredients for the chive oil in a small bowl and stir to combine.
- Set aside until ready to use.
To assemble
- Thickly spread ricotta over the toasts.
- Pile the tangy roasted mushrooms generously on top.
- Drizzle over some of the chunky chive oil. Enjoy!
NOTES
- When you begin, it might appear as though you have an abundance of mushrooms, but as they roast, they'll shrink by almost two-thirds of their volume. This reduction is crucial for achieving the ideal meaty roasted texture that we desire in this dish.
- While roasting the mushrooms, make sure to toss them halfway through cooking to ensure even roasting and a uniform golden colour.
- Additionally, you can prepare the mushrooms in advance, a day or two before. When ready to serve, simply reheat them in the oven for about 5-10 minutes.
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