DEEP Almond Butter MushrooM Toast

• 2 tsp DEEP Almond Butter

• 1 tsp soy sauce

• 1/8 tsp Worcestershire sauce

• Pinch of salt

• 1/2 tsp black pepper

• 4 garlic cloves, chopped

• 2 cups mixed mushrooms

• 1 tbsp butter of olive oil

• Creamy ricotta cheese

• Thick slice of crusty bread

• Optional: fresh thyme or chives

First, make the mushroom coating by stirring together almond butter, soy sauce and Worcestershire sauce.

Rough chop your mushrooms, then place them in a dry pan on high heat. Make sure you don’t overcrowd the pan - work in batches if you need to. Allow to cook for about 3 minutes (without touching them). Once the mushrooms are seared on one side, flip them over and brown the other side for about 2-3 more minutes. Pop your bread into the toaster.

Drop heat to medium. Add olive oil or butter to the pan along with chopped garlic, pepper and a pinch of salt. Saute until the garlic has browned. Remove from heat into the bowl with the almond butter mixture. Coat the mushrooms thoroughly. Spread the toast with ricotta, season with another pinch of salt, then top with the mushroom mixture. Add fresh thyme or chives before serving.