Garlic, Mushroom, and Herbed Ricotta Toast

PaganGreen Pagan Witches

3 tablespoons unsalted butter
2 (8 ounce) packages sliced crimini mushrooms
¼ cup white wine
4 cloves garlic, pressed through garlic press, plus 1 whole clove, peeled, divided use
2 teaspoons thyme leaves
Black pepper
6 slices of your favorite rustic-style bread
Herbed Ricotta Spread (recipe below)
Thyme leaves, for garnish

Herbed Ricotta Spread:

½ cup whole milk ricotta cheese
½ cup whipped cream cheese
¼ cup grated parmesan cheese
1 tablespoon minced chives
1 tablespoon chopped flat-leaf parsley
1 teaspoon thyme leaves, minced
Pinch salt
Pinch black pepper
Make the Herbed Ricotta:

Add all of the Ricotta spread ingredients into a medium-size bowl, and using a spatula, blend everything together until smooth and completely combined; use immediately, or keep in a covered container in fridge until ready to serve.

Make the mushrooms and toast:

Place a cast iron or other heavy bottom skillet or pan over medium-high heat; add in the butter, and once it has melted, add in the mushrooms and saute for about 7-8 minutes, until they become a deep golden-brown, and begin to caramelize. (They will, at first, release a good bit of liquid; but then it evaporates, and the mushrooms become almost sticky, and caramelize.)

Add in the wine, and once it has reduced (after about 30 seconds), add in the 4 cloves of pressed garlic and the thyme, and stir those in to incorporate; once the garlic becomes aromatic, add in a couple of pinches of salt and pepper; set aside and keep warm.

Toast your slices of bread, and then rub the remaining whole clove of garlic over each slice.

Spread the Herbed Ricotta Spread generously over each slice of the garlicky toast, then spoon generous amounts of the sauteed mushrooms onto each piece; garnish with a little addition thyme, and enjoy.