Sautéed Mushroom and Pickled Radish Toasts with Herby Ricotta Recipe by Wen-Jay Ying | Yummly

Sautéed Mushroom and Pickled Radish Toasts with Herby Ricotta

WEN-JAY YING
18Ingredients
45Minutes
200Calories
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Description

Wen-Jay explains how to pick and preserve mushrooms, and she puts the "rad" in "radish." The appetizers you create—each unique—will be the toast of the evening.

Ingredients

US|METRIC
  • 1 red radish (long)
  • 1 cup hot water
  • 1 cup red wine vinegar (or vinegar of your choice)
  • 1 tablespoon sugar (more if you like sweeter pickles)
  • 2 teaspoons salt (for radishes)
  • 5 peppercorns
  • 2 cloves garlic
  • 1 pound mushrooms (mix of mushrooms, such as oyster, king trumpet, shiitake, and maitake)
  • olive oil (for mushrooms)
  • freshly ground black pepper (for mushrooms)
  • 1 baguette
  • olive oil (for baguette)
  • 12 chives (additional for garnish, optional)
  • 3 sprigs fresh mint (additional for garnish, optional)
  • 2 cups ricotta cheese (fresh)
  • 1 lemon (scrubbed)
  • salt (for ricotta)
  • freshly ground black pepper (for ricotta)
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    NutritionView More

    200Calories
    Sodium33% DV800mg
    Fat20% DV13g
    Protein20% DV10g
    Carbs4% DV12g
    Fiber8% DV2g
    Calories200Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol30mg10%
    Sodium800mg33%
    Potassium300mg9%
    Protein10g20%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate12g4%
    Dietary Fiber2g8%
    Sugars3g6%
    Vitamin A8%
    Vitamin C20%
    Calcium15%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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