Oyster Mushroom Toast with Black Pepper Ricotta and Lemon Dressed Microgreens | Mushroom Recipes

Ingredients

• 2/3 cup whole milk ricotta cheese
• 1 tablespoon chopped fresh chives
• ½ teaspoon fine sea salt
• ½ teaspoon ground black pepper
• 2 ½ tablespoons extra virgin olive oil
• 1 small shallot, thinly sliced
• 4 ounces oyster mushrooms, finely chopped
• 1 cup multi-colored small cherry tomatoes (about 20 tomatoes)
• ¾ cup microgreens
• 2 teaspoons fresh lemon juice
• 2 teaspoons peppery finishing olive oil such as Arbequina
• 10 slices baguette, lightly toasted