Foraged Mushroom Whipped Beet Ricotta Bruschetta | AFFINITY GROUP

Name: Foraged Mushroom Whipped Beet Ricotta Bruschetta | AFFINITY GROUP
Ingredients: 1 lb mushrooms (e.g. maitake, shiitake, cremini, oyster, button, etc., cleaned, rinsed and cut into bite-size pieces); 2 tbsp low sodium soy sauce; 2 tbsp olive oil; 1 tbsp balsamic vinegar; 2 tsp fresh thyme leaves; ½ tsp black pepper (freshly ground); ½ tsp kosher salt; ½ tsp French’s honey Dijon mustard; 1 small roasted beet; 1 cup ricotta cheese; 2 slices of 1/2 in thick sliced ciabatta; Fresh chopped chives for garnish; (Optional chef tip) a poached egg would add another flavorful add on

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A symphony of earthy mushrooms, creamy beet ricotta, and crispy bruschetta unite for a culinary masterpiece that celebrates the flavors of the forest in every bite.

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Ingredients

1 lb mushrooms (e.g. maitake, shiitake, cremini, oyster, button, etc., cleaned, rinsed and cut into bite-size pieces)
2 tbsp low sodium soy sauce
2 tbsp olive oil
1 tbsp balsamic vinegar
2 tsp fresh thyme leaves
½ tsp black pepper (freshly ground)
½ tsp kosher salt
½ tsp French’s honey Dijon mustard
1 small roasted beet
1 cup ricotta cheese
2 slices of 1/2 in thick sliced ciabatta
Fresh chopped chives for garnish
(Optional chef tip) a poached egg would add another flavorful add on