hint of fall. [cremini mushroom & ricotta cheese toasts]

October 8th, 2012 by | comments

It’s finally starting to feel like fall–there’s even a chance of rain this week. Hard to believe, but let’s hope it stays that way. Maybe I should have saved the chili for this week.

Ever since my parents bought me the Mustards Grill cookbook in Napa, I’ve wanted to make these mushroom toasts. Since I didn’t have all the ingredients, I tweaked the recipe a bit, but the flavor was still fantastic. These would be great for a fall dinner party.

I’m taking advantage of eating these now, as come Wednesday I can’t–dental surgery, ick. So, I’ll be eating a lot of frozen yogurt and soup for the next couple weeks!


2 tbsp. olive oil

4 tsp. unsalted butter, divided

1/4 yellow onion, sliced in slivers

3-4 cups cremini mushrooms, sliced lengthwise

2 tsp. white truffle oil

Salt and ground pepper, to taste

1 tsp. dried thyme, plus more for garnish

1/4 cup Calvados, Madeira, or Cognac

1/4 lb. fresh ricotta cheese, or goat cheese

6 slices rustic country bread, each 1/3-inch thick


Heat olive oil and 2 tsp. butter in a sauté pan over medium heat. Add the onion and cook, stirring, for 3 to 5 minutes, until they begin to caramelize. Add the mushrooms and sauté, stirring occasionally for 8 to 10 minutes, until tender. Sprinkle to taste with salt and pepper. Add truffle oil. When the mushrooms start to caramelize and give off their juices, add the thyme and sauté for 1 minute more. Then stir in the Calvados and the remaining 2 tsp. butter and keep warm over low heat until ready to serve.

Toast or grill the bread, smear each slice with a thick layer of ricotta cheese and place on plate. Pour the mushroom sauce over, then garnish with dried thyme or parsley. Serve.

Recipe adapted from Mustards Grill Napa Valley Cookbook.

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  • Wow, this looks SO good. They’d be perfect with some french onion soup :)

  • Give me mushrooms any which way and I’m a happy man. Give them to me like this and I’m waaaaayyyyyyy happy. :-)

  • Your toasted are stunning my friend, I love the look and flavour of them :D

    Choc Chip Uru

  • What a nice appetizer this would make! Love the combination of flavors and textures. Good luck with your surgery Caroline!

  • Mushrooms rule! But not the magic variety…

  • This looks like such a divine appetizier!

  • Good luck with the surgery– sending happy teeth vibes your way… I would say this is a quite yummy choice for a last solid food snack!

  • mushrooms and cheese- is there really anything better than that?:)

  • Now that’s a little snack that would turn into my favorite lunch with a glass of wine on the side!

  • This is such a great little recipe. first off, anything with caramelized onions is a winner with me. Add some fine mushrooms and a little goat cheese and I’m not leaving that table. Best to serve them to me outside. :)

  • Fabulous recipe Caroline – mushrooms are always a hit, no matte what you do with them.
    Best of luck with the dental surgery.
    :-) Mandy

  • I could eat the whole batch. Those look delicious!

  • These look fantastic! I could easily finish the whole batch.

  • Fabulous – I adore mushrooms and this is such a beautiful way of preparing them!

  • egg me on

    Beautifully cooked mushrooms, Caroline! I want to bite into these crunchy toasts right now. Good luck with the surgery … fro yo and soup can be good. Make yourself some nice comfort soups. :)

  • I could eat the entire plate of these: mushrooms and cheese are dreamy together!

    Good luck with the surgery, darling!!!

  • I love mushrooms, this looks wonderful. love the simplicity of the recipe! Hope you are keeping cool! :)

  • i love your blog, first of all!
    second of all, these toasts look phenomenal!

  • I hope the dental surgery went well today Caroline. I can’t wait to make these when we get home. They are right up my alley. Mushrooms, bread and cheese. Perfection. :) Here’s to fast healing!

  • Ah, why yes – don’t mind if I do :) Never heard of cremini mushrooms though… I wonder if they go by a different name in Europe? Just the thought of dental surgery sends shivers down my spine. I had to have a metal stick put in my root with a fake tooth put on top after my friend smacked it in half with the barrel of a laser gun… not so fun times :(

  • I can’t wait to try this one out! I have had this dish at Mustard’s and still think about it… and my whole Napa experience. *day dreaming*

  • Wow! This is a great appe! I can already see it being such an awesome crowd pleaser! :) I think I might have a hard time deciding between ricotta and goat cheese. hahaa..

  • I love mushrooms

  • Yummy! I want this with a bowl of french onion soup!!

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  • Andre Tirenin

    I’ve made this dish several times now; for family, friends and just for myself. So delicious. Today I was thinking about how this might be sans the toast and used as a pasta dish instead. I was thinking of making the mushrooms as per the recipe and then tossing it as well as the goat cheese with some penne. Has anyone else tried this?