Categories: Appetizers

Ingredients

• 2 tbsp. unsalted butter
• 2 tbsp. olive oil
• 12 fresh sage leaves
• 1 lb. mixed mushrooms, thinly sliced
• 1 garlic clove, finely chopped
• 1/2 cup heavy cream
• 8 tbsp. ricotta, for serving
• 4 thick slices sourdough bread, toasted, for serving

Directions

1. In a large skillet over medium-high heat, melt butter in oil. Fry sage leaves until crisp, 20 to 30 seconds. Transfer to plate. Add mushrooms and garlic to skillet. Cook, stirring occasionally, until browned, 10 minutes; season. Add cream. Stir for 2 minutes; season. Spread ricotta on toasts. Top with mushrooms and sage leaves.

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