Miso Mushroom Ricotta Toast

Toast in any form is always a good idea. But sourdough pan-toasted with a swirl of creamy ricotta cheese and topped with umami-rich miso mushrooms, is the best idea I’ve had this week. The trick to smooth, cloud-like ricotta is giving it a whirl in the food processor with a tablespoon of olive oil. The miso sauce is a staple that can be used in countless ways and should have permanent place in your refrigerator. Not only are these mushrooms sublime on ricotta toast but they can be stirred into your favorite pasta or topped on a perfectly seared steak.

Recipe:

• 2 slices sourdough bread, sprayed with olive oil and pan-toasted.

• 1/2 cup whipped ricotta cheese, season with salt and black pepper

• 1 pound assorted mushrooms

  
  

  Miso marinade:

• 1/2 cup white (shiro) miso paste

• 2 tablespoons finely grated ginger

• 2 tablespoons sesame oil

• 1/3 cup mirin

• 2 tablespoons rice wine vinegar

• 1/4 cup maple syrup or brown sugar