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!
