Golden oyster mushroom toasts with lemon ricotta and hazelnuts

The golden oyster is the most photogenic of cultivated mushrooms, and its delicate, almost nutty taste deserves a recipe that does not overpower it. Serve these toasts as an appetiser or starter, with a well-chilled glass of Chasselas.

Serves 4 (8 toasts) · Prep 10 min · Cook 5 min

Ingredients

• 400 g golden oyster mushrooms
• 250 g ricotta
• 1 unwaxed lemon
• 40 g toasted hazelnuts
• 8 slices sourdough bread
• 2 tbsp olive oil
• 20 g butter
• A few sprigs of thyme
• 1 tsp honey
• Salt, pepper

Method

1. Mix the ricotta with the lemon zest, a drizzle of olive oil, a pinch of salt and some pepper.
2. Roughly chop the hazelnuts. Toast the bread.
3. Separate the mushrooms into small clusters. Sear them in very hot oil for 2 minutes, add the butter and thyme, then cook 1 more minute. Add a squeeze of lemon juice and season with salt.
4. Spread the ricotta on the bread, top with the mushrooms, scatter with hazelnuts and finish with a thin drizzle of honey.

Chef's tip

The bright yellow fades with cooking: three minutes in total is enough. It also keeps the texture tender with a slight bite.

Where to find this mushroom in Geneva

Mycotopia will grow golden oyster mushrooms in Geneva from autumn 2027, harvested to order for restaurants and home cooks. Discover our golden oyster mushrooms. Are you a chef or restaurant owner? Visit our page for professionals. To hear when we open, join the waiting list at the bottom of the page.

More recipes: all our mushroom recipes.