2 Tbsp unsalted butter
2 Tbsp olive oil
1 oz fresh Sage leaves
1 lb mixed mushrooms, thinly sliced (shiitake and crimini are great choices!)
2 cloves garlic, minced
1/2 cup heavy cream
8 Tbsp ricotta
4 thick slices of sourdough (or 8 smaller slices of baguette)
1. In a large skillet over medium-high heat, melt butter in oil. Fry sage leaves until crisp (about 30 seconds). Remove the leaves from the pan and set aside.
2. Add mushrooms and garlic to skillet. Cook until tender and browned, stirring occasionally (about 10 minutes). Season with salt and pepper. Add cream. Stir for for 2 minutes.
3. Toast the bread.
4. Spread ricotta on toasted bread. Top with mushroom mixture and sage leaves.