🍳 Quick Mushroom Toast

Name: Quick Mushroom Toast
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g brown mushrooms; 2 tbsp olive oil; salt; pepper; 0.5 tsp chili flakes; 80 g arugula (1 bunch); 0.5 organic lemon; 200 g ricotta; 4 slices rye sourdough bread (50 g each)

253 kcal · 30 min · 4 servings

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Ingredients

400 g brown mushrooms
2 tbsp olive oil
salt
pepper
0.5 tsp chili flakes
80 g arugula (1 bunch)
0.5 organic lemon
200 g ricotta
4 slices rye sourdough bread (50 g each)

Instructions

1. Clean the mushrooms and slice them thinly. Pour the oil into a pan and heat it up. Fry the mushroom slices over medium to high heat for 5 minutes. Season everything with salt, pepper, and chili flakes.
2. Pick the arugula leaves from the stems, wash them, and shake them dry. Rinse the lemon under hot water and dry it. Grate the zest and squeeze out the juice. Stir the ricotta until smooth with 1 to 2 teaspoons of lemon juice, the zest, salt, and pepper.
3. Toast the bread slices in a hot pan without extra fat until crispy on both sides, or use a toaster. Spread the ricotta cream onto the 4 bread slices. Top with the arugula and mushrooms and serve.

Nutrition per serving

kcal: 253
Protein: 12 g · Fett/Fat: 12 g · Carbs: 24 g