`

Roasted Tangy Mushrooms on Toast with Ricotta & a Chunky Chive Oil

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

  1. Preheat your oven to 220°C/428°F.
  2. On a large baking tray, toss mushrooms in olive oil, salt, and pepper.
  3. Roast at 220°C/428°F for 30 minutes, tossing them halfway through cooking.
  4. Once cooked, the mushrooms should be crispy-edged and golden.
  5. Remove them from the baking tray and transfer them to a bowl; immediately toss with white wine vinegar while they are still hot.
  6. Set aside until ready to use.


Chunky chive oil

  1. While the mushrooms are cooking, combine all the ingredients for the chive oil in a small bowl and stir to combine.
  2. Set aside until ready to use.


To assemble

  1. Thickly spread ricotta over the toasts.
  2. Pile the tangy roasted mushrooms generously on top.
  3. 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.

Free Resources

Click on the links below to print or save this recipe to your device.

Also on Gather & Feast

Spiced Date & Caramel Vegan Self Saucing Pudding

April 26 2016
This Spiced Date & Caramel Vegan Self Saucing Pudding is vegan and refined sugar free, yet still super delicious!
Read more

Tomato, Basil, Chicken & Chickpea One-Pan Sauce with Pasta

July 16 2025
A hearty, nourishing one-pan sauce.
Read more

Chocolate Brownie Cheesecake Bars with Fresh Raspberries and Dark Chocolate

December 15 2022
The perfect lush and decadent dessert.
Read more

Hi there!

I’m Ashley, welcome to Gather & Feast. Here you'll discover wholesome, and nutritious recipes, baked treats, and delicious desserts. x

Read more

 


Gathered: Newsletter

Get my free, twice-monthly newsletter for all the recipes to make, desserts to bake, videos, fun finds, and more!


 

SALADS eBook

Elevate your salad game with these flavour-packed recipes to cook for yourself and others.

Read more