Brown Butter Ramps and Oyster Mushrooms on Ricotta Crostini

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Oyster Mushrooms on Ricotta Crostini

Brown Butter Ramps and Oyster Mushrooms on Ricotta Crostini

  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 8 Crostinis 1x


  • 3 tablespoons unsalted butter
  • 8 oz. oyster mushrooms, pulled apart or sliced ½ inch thick
  • 1012 ramps, cleaned, chopped in 2 inch pieces, white bulbs and green leaf separated
  • ½ pound fresh ricotta cheese (1 cup)
  • Kosher salt
  • Freshly ground pepper
  • Four ½-inch-thick slices of rustic bread
  • Maldon or other flaky sea salt (optional)


Toast the bread in a toaster or oven until brown. Set aside.

In a medium skillet, melt half the butter. Add the white ramp bulbs and cook over moderately high heat, stirring, until both the butter and ramps are just starting to brown, 3-4 minutes. Add the green leaves and cook 30 seconds more, until just wilted. Season lightly with salt and pepper. Pour ramps and brown butter into a bowl and set aside.

In the same pan, melt the rest of the butter on medium-high heat. Add the oyster mushrooms in a single layer and let them cook without moving them until one side is deeply caramelized and golden brown, 3-4 minutes. Flip and brown the other side, another 1-2 minutes. Season lightly with salt and pepper, remove from pan and set aside.

Spread each toast slice with ¼ cup of the ricotta. Arrange the mushrooms and ramps on top, drizzling on a little of the reserved browned butter. Cut each crostini in half and serve.