Wild Mushroom Toasts

2 T. olive oil, plus more if needed
1 lb. mixed mushrooms, sliced or quartered if large
Kosher salt and pepper
1 red chile, thinly sliced
1/4 c. flat leaf parsley, chopped
1/2 c. fresh ricotta cheese
1/2 c. goat cheese, softened
4 thick slices country bread, toasted

Heat large skillet on medium-high. Add oil and, in 3 batches, cook mushrooms, tossing occasionally, until golden brown and tender, 4-6 min. Season with salt and pepper. Transfer to a bowl and repeat with remaining mushrooms, adding more oil as necessary. 

Add red chile to skillet and saute until tender; mix with mushrooms and parsley.

In separate bowl, combine ricotta and goat cheese. Spread evenly among toasts, then top with mushroom mixture. Serve immediately.

Serves 4.

Adapted from Good Housekeeping magazine, Nov. 2018, p. 130.