15 min
2 People

Perfect With


  • 1 tablespoon of butter
  • ½ an onion
  • 2 cups of mushroom
  • 4 cloves of garlic
  • 2 teaspoons of GatoNegro wine salt
  • ½ tablespoon of black pepper
  • 1 handful of fresh thyme
  • 200 gr. of ricotta
  • ½ cup of parmesan
  • 3 tablespoons of olive oil
  • ½ teaspoon of pepper
  • 2 tablespoons of spring onion
  • 3 slices of artisan bread


  • Heat a tablespoon of butter in a pan. Add half an onion and cook over medium heat for 5 minutes.
  • Add two cups of mushroom and four cloves of garlic and stir. Cook for a further 3 minutes.
  • Add a tablespoon of GatoNegro wine salt along with a half tablespoon of black pepper and fresh thyme to enhance flavor.
  • Remove the pan from the heat. In a small pot, mix 200 gr of ricotta, half a cup of Parmesan cheese, 3 tablespoons of olive oil, a teaspoon of GatoNegro wine salt. Season with half a teaspoon of pepper, 2 tablespoons of chives, and stir together until all ingredients are well mixed.
  • Spread the ricotta mixture on sliced artisan bread, and add the cooked mushrooms on top. Enjoy!