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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