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Cashew Ricotta Toasts with Seared Mushrooms

Alexandra Shytsman
  • minutes
  • Serves 1 to 10

INGREDIENTS

1

Garlic clove, small

12 oz

Mushrooms, mixed

3/4 tsp

Thyme, dried

2 1/2 tsp

Lemon juice, fresh

2 tsp

White miso

1/4 tsp

Black pepper, freshly ground

1/2 tsp

Sea salt

2 tbsp

Olive oil, extra virgin

1 cup

Cashews, raw

1

loaf Whole wheat bread, good quality toasted slices thick

1 tbsp

Butter

1/4 cup

Water, filtered