Sautéed Mushrooms on Toast with Herby Ricotta Recipe

Ingredients

• 1 cup ricotta cheese (fresh, creamy)
• 1 tbsp fresh parsley (finely chopped)
• 1 tbsp fresh chives (finely chopped)
• 1 tsp fresh thyme leaves (or 0.5 tsp dried thyme)
• 1/2 tsp lemon zest (finely grated)
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp olive oil (extra virgin)
• 1 tbsp unsalted butter
• 250 g mixed mushrooms (button, cremini, or shiitake, cleaned and sliced)
• 2 cloves garlic (minced)
• 1/2 tsp chili flakes (optional, for a slight kick)
• 1/4 tsp salt (or to taste)
• 1 tbsp fresh parsley (chopped, for garnish)
• 4 slices rustic sourdough bread (or any thick, crusty bread)
• 1 tbsp olive oil (for brushing)