Roasted Wild Mushroom and Ricotta Crostini


Mushrooms are definitely one of my favorite things.   With the wide variety and array of colors, it is often hard to narrow down my mushroom selection to just one or two.

The mushrooms in the photo above are all from Field and Forest Products located in Pestigo, Wisconsin.   In addition to supplying spawn and tools to start your own mushroom growing in your backyard, the company also offers a variety of table top mushroom kits – perfect for the novice mushroom grower.   These nifty self-contained mushroom farms can be tucked in a spare room.   All you need is a table by a window for some indirect light, a dinner plate (to put the mushroom block on) and a water-filled spray bottle.   Check out the fruiting shiitake mushroom table top kit below.

Fruiting shiitake mushroom tabletop kit for, Field and Forest Products

An easy recipe to get you started in your fungi cooking is my roasted mushroom crostini with basil ricotta.

Close up Herb ricotta and roasted mushroom arugula crostini 


  • Simply slice your favorite cleaned mushrooms and toss with olive oil, salt, pepper and a little bit of herb like rosemary or thyme.  
  • Roast in a 400 degree oven until slightly crisp.   
  • While roasting, mix some chopped fresh basil with whole ricotta cheese.   Spread the cheese mixture on toasted French bread slices.  
  • Toss the roasted mushrooms with a little fresh arugula and place on top of the bread slice.   Easy!

Here is a quick video that shows you exactly what to do to create this tempting mushroom creation.   

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