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Sautéed Mushroom and Pickled Radish Toasts with Herby Ricotta
WEN-JAY YING18Ingredients
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
8 SERVINGS
- 1 red radish (long)
- 1 cup hot water
- 1 cup red wine vinegar (or vinegar of your choice)
- 1 Tbsp. sugar (more if you like sweeter pickles)
- 2 tsp. salt (for radishes)
- 5 peppercorns
- 2 cloves garlic
- 1 lb. mushrooms (mix of mushrooms, such as oyster, king trumpet, shiitake, and maitake)
- extra-virgin olive oil (for mushrooms)
- freshly ground black pepper (for mushrooms)
- 1 baguette
- extra-virgin 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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Directions
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories200Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium800mg33% |
| Potassium300mg9% |
| Protein10g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber2g8% |
| Sugars3g |
| 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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