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Garlic & Thyme Mushroom Toasties with Lemon Ricotta

Iron Chef Shellie
Print Recipe
Servings 2


  • 150 g unsalted butter
  • 1 tbs olive oil
  • 3 garlic cloves finely chopped
  • 400 g mixed mushrooms sliced
  • 4 sprigs fresh thyme (leaves only)
  • zest and juice of 1 lemon
  • 150 g ricotta
  • slices of your favourite bread fresh or toasted


  • Crumble ricotta in a bowl along with lemon zest and a little salt and pepper. Set aside.
  • Melt butter in frying pan, along with oil to prevent the butter from burning.
  • Add the garlic to pan and stir for 1 min, or until fragrant. Add the mushrooms and thyme leaves stir until soft and tender. Add lemon juice, salt and pepper and stir to combine.
  • Place some ricotta onto the slices of bread, top with the mushroom mixture and serve.