Garlic Mushrooms & Herbed Ricotta Tartines

Garlic Mushrooms & Herbed Ricotta Tartines

Take your lunchtime toastie to a whole new level with these gorgeous tartines.

Garlic Mushrooms & Herbed Ricotta Tartines

By: Esme Fresco

A delicious, savoury, creamy combination that is sure to have you drooling by the time prep is done.


Servings

4

Prep time

Cook time

Recipe

V


Ingredients

  • 2 tbsp olive oil
  • 250g button mushrooms
  • 3 tsp minced garlic
  • 1 tbsp chopped rosemary
  • 1 tbsp coconut aminos
  • 250g smooth ricotta
  • 1 tbsp chopped parsley
  • 1 tbsp chopped thyme
  • ½ tsp salt
  • ¼ tsp ground black pepper, plus extra to serve
  • 4 thick slices dark rye bread
  • Fresh parsley, finely chopped, to garnish

Method


  • Heat the olive oil over medium-high heat and add the mushrooms, garlic and rosemary.
  • Cook, stirring regularly, until the mushrooms are browned.
  • Pour the coconut aminos over the mushrooms and toss to combine. Set aside to cool slightly.
  • Toast the dark rye bread slices.
  • Place the ricotta and the herbs into a small bowl and whip to combine.
  • Spread the ricotta evenly over the 4 slices of rye bread.
  • Top with the garlic mushrooms, spooning any juices from the pan over the top.
  • Garnish with cracked pepper and fresh parsley and serve warm.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Esme Fresco

Esme Fresco

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