GF Wild Mushroom Toast + Homemade Cashew Ricotta 'Cheese'

 
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This recipe is really impressive for entertaining (or self-entertaining) but is deceptively simple to make. It’s incredibly versatile! You can add a poached or sunny egg, more veggies, serve it alongside soup or salad. It’s a great breakfast/brunch dish, mid-day snack, or simple dinner. You can switch up the mushrooms for other seasonal or roasted veggies and even use sliced, roasted sweet potatoes for the toast component to make it Paleo-friendly.

Healing Properties

Mushrooms are one of the most potent healing foods in nature! They have SO many health benefits, you truly cannot eat enough in your diet. They are healing powerhouses. Mushrooms have soothing and grounding effects on mood and the body. They fight inflammation, contain anti-oxidants to help our cells stay clean, and have even been shown to lower blood pressure and cholesterol. Mushrooms are GREAT for the immune system, they boost immune strength and fight off disease-causing organisms in the body. WOO!

Lion’s mane mushrooms boost working memory, increase brain health, and fight brain plaque that leads to Alzheimer’s disease helping us operate with more clarity and calmness. Reishi mushrooms have a potent calming effect battling symptoms of depression and anxiety, and helping with sleep. Chaga, Shiitakes, and Maitakes work wonders on the brain and gut lining providing our healthy gut microbes with fuel. Other great wild mushrooms include Chanterelles, Trumpets, and Portobellos.

Mushrooms also are a wonderful prebiotic (food for our healthy gut flora) so they improve the production of mood-boosting hormones such as serotonin and dopamine (which are actually made primarily in the gut, not the brain)

Heal your Gut—Heal your Life!

I always buy organic, or locally sourced mushrooms because the mass-produced ones have significantly less nutrient availability and flavor.

Ingredients

(Serves 4-5)

  • Good crusty gluten-free bread

For the vegan cashew ricotta

  • 1.5 Cups raw cashews, soaked in water

  •   ½ C water

  • 1 lemon (juiced)

  • 2 garlic cloves minced

  • Salt and pepper

For the mushrooms

  • 1 lb of mixed wild mushrooms ( I buy whatever looks fresh or local (or on sale) I’d stay away button mushrooms- they don’t have much flavor) here, I used Shiitake, Oyster, Trumpet, and Maitakes

  • ¼ cup EVOO

  •   ½ lemon (juiced)

  • 5-7 Thyme sprigs, Rosemary, or Fresh Oregano

  • 1 tsp dried oregano

  • Salt and pepper

Directions

Vegan Cashew Ricotta

  • Soak cashews in one of 2 ways ( soak for 2-3 hours with cool water, or let cashews sit in hot water for 5-10 min then drain)

  • Place cashews, water, lemon juice, garlic, salt, and pepper in a food processor or blender and blend until creamy. You’ll have leftover so keep in the fridge for 3-4 days in a tight container and enjoy on…. just about anything!

    Make the Mushrooms

  • Slice bread into 1/2-1 inch thick slices and set aside

  • Preheat oven to 400 degrees

  • Clean the shrooms (do NOT wash them with water) Either use a brush to brush any dirt off or dampen a paper towel and gently clean them

  • Toss mushrooms (sliced or diced into large pieces) in a bowl with any fresh herbs you'd like, minced garlic, salt, pepper, oregano, and EVOO

  • Spread onto a baking sheet (use 2 sheets if it’s crowded or they won’t caramelize)

  • Roast for 25-30 min

    Assemble the Dish

  • Brush the bread with olive oil and grill (best flavor) or toast in the oven/toaster

  • Take the toasted bread, smear on a healthy dose of vegan ricotta, top with a mound of roasted mushrooms, and ENJOY!

I like to top mine with greens for some added freshness, you can use any fresh herbs, baby arugula, sprouts, or micro-greens available. A poached or sunny egg on top makes this even more divine!

 
Francesca Barone