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Pine Mushrooms On Toast With Ricotta Recipe

Pine mushrooms on toast with ricotta

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  • 8 large pine mushrooms (or other type of mushroom), sliced thick
  • 4 cloves garlic, thinly sliced
  • ½ cup olive oil (extra virgin)
  • 2 tbsp chopped parsley
  • 100g whole peeled tomatoes (crushed in the hand)
  • Sea salt and cracked pepper
  • 8 slices sourdough bread
  • Extra virgin olive oil for brushing on bread
  • 4 tbsp ricotta


  1. In a saucepan fry up the garlic in the olive oil to soften with no colour, then add in the mushrooms and cook until golden. Add in the crushed tomatoes, salt and pepper and slowly cook for 20 minutes until you have a beautiful mushroom stew. Then add in the chopped parsley.
  2. Lightly brush the bread with the olive oil and then lightly grill over the char-grill on the barbecue until golden and marked on each side. Place the bread on the plate, spoon over some of the mushroom mix and also place some ricotta on the side or on top to finish it off.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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