Golden mushrooms on lemony toast

Here’s how.

1. 1

   Make the ricotta

   Mix ricotta with the lemon zest, half its juice and black pepper.

2. 2

   Give the mushrooms room

   Heat half the oil in a wide pan over medium-high heat. Brown half the mushrooms for 6–8 minutes, turning occasionally. Repeat with the rest of the oil and mushrooms.

3. 3

   Toast the bread

   Toast sourdough until crisp. Rub each slice lightly with the cut garlic.

4. 4

   Pile it up

   Season mushrooms with salt, parsley and remaining lemon juice to taste. Spread ricotta on toast and spoon mushrooms over.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.