500g mixed wild mushrooms (e.g portobello, oyster, chestnut)
2 tbsp olive oil
3 garlic cloves, 2 crushed and 1 left whole
2 sprigs fresh thyme, leaves picked
4 slices of sourdough bread
2 tbsp ricotta
1 handful fresh parsley, chopped
Salt and pepper, to taste
Slice the mushrooms roughly and set aside.
Heat olive oil in a pan over a medium heat and fry the crushed garlic for 1 minute. Add the mushrooms and thyme and cook over a high heat stirring for 4-5 minutes.
Toast the sourdough on a grill pan with olive oil and rub with whole garlic clove.
Add the ricotta and parsley to the mushrooms.
Season to taste
Place on garlic infused toast.