Roasted Tangy Mushrooms on Toast with Ricotta and Chunky Chive Oil | Australian Mushrooms

Ingredients

• 500 g Mushrooms, sliced into 1cm pieces (We’ve used a mix of Portobello, Swiss Brown, and Button)
• 1 tbsp Extra virgin olive oil
• 1 pinch Generous pinch sea salt
• 1 pinch Freshly cracked black pepper
• 1 tbsp White wine vinegar
• ½ cup Finely chopped fresh chives
• 3 tbsp Extra virgin olive oil
• 1 Zest of lemon
• 1 tbsp Lemon juice
• 1 pinch Sea salt to taste
• 2 Large slices sourdough, toasted
• 80 g Fresh ricotta