1. Prepare mushrooms.
2. Heat oil and butter in a large pan, add mushrooms and stir-fry until golden brown and moisture has evaporated.
3. Meanwhile toast ciabatta. Spread ricotta cheese over ciabatta.
4. Stir parsley and balsamic vinegar into mushrooms.
5. Place a piece of ciabatta on each plate and top with mushrooms.
225g (8oz) closed cup mushrooms, quartered
120g (4oz) mixed oyster mushrooms, torn
15ml (1 tablesp) olive oil
25g (1oz) butter
2 slices of ciabatta bread
125g (4oz) ricotta cheese
15ml (1 tablesp) chopped flat-leaved parsley
2.5ml (½ teasp) balsamic vinegar