Chestnut Button Mushroom Truffle Toast

Ingredients

• 1 slice sourdough (about 60g)
• 4 brown button mushrooms
• 5 cooked chestnuts
• 30g ricotta cheese
• 1 tsp olive oil
• 3-4 drops truffle oil
• A pinch of truffle salt
• A little pepper

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Steps

1. 01

   Slice the mushrooms, stems on, about 0.5cm thick. Halve the chestnuts and scoop out the flesh with a spoon.

2. 02

   Heat a pan well, add 1 tsp olive oil, spread the mushrooms in a single layer, and let them sit undisturbed for 1-2 minutes. Once golden, flip and cook the other side.

3. 03

   Add the chestnuts, lightly mash with a spatula, sauté together for about 1 minute, and season with pepper.

4. 04

   Toast the sourdough until crisp and spread with ricotta. (Mixing in a little milk makes the ricotta even creamier.)

5. 05

   Top with the mixture from step 3, drizzle with a few drops of truffle oil, and finish with truffle salt.