2 slices of whole wheat bread

1 cup mushrooms, sliced

1/2 cup ricotta cheese

1 tablespoon olive oil

Fresh sage leaves

Salt and pepper to taste

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Toast the whole wheat bread slices to your desired crispness.
While the bread is toasting, heat olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, or until the mushrooms release their moisture and become golden brown.
Season the mushrooms with salt and pepper to taste. Once cooked, remove from heat and set aside.
Spread ricotta cheese generously on the toasted bread slices.
Top the ricotta with the sautéed mushrooms.
Gently fry or crisp the fresh sage leaves in the same skillet for 1-2 minutes until fragrant and crispy, then scatter them over the mushrooms.
Serve immediately and enjoy!

This recipe is best enjoyed immediately, as the toast will lose its crispiness over time.

If you have leftover sautéed mushrooms, store them in the fridge for up to 2 days. Reheat before serving on fresh toast.

For a vegan option, replace ricotta with a plant-based cheese or cashew cream.

Feel free to add extra protein by topping the toast with a poached or fried egg.