Mushrooms
• 3 tablespoons unsalted butter
• 2 (8 ounces) packages of sliced crimini mushrooms
• ¼ cup white wine
• 4 cloves garlic, pressed through garlic press, plus 1 whole clove, peeled, divided use
• 2 teaspoons thyme leaves
• Salt
• Black pepper
• 6 slices of Pane Turano
• Thyme leaves, for garnish

Ricotta Spread
• ½ cup whole milk ricotta cheese
• ½ cup whipped cream cheese
• ¼ cup grated parmesan cheese
• 1 tablespoon minced chives
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon thyme leaves, minced
• Pinch salt
• Pinch black pepper

① Place a cast-iron or other heavy bottom skillet or pan over medium-high heat; add in the butter, and once it has melted, add in the mushrooms and saute for about 7-8 minutes, until they become a deep golden-brown, and begin to caramelize. (They will, at first, release a good bit of liquid; but then it evaporates, and the mushrooms become almost sticky, and caramelize.)
② Add in the wine, and once it has reduced (after about 30 seconds), add in the 4 cloves of pressed garlic and the thyme, and stir those in to incorporate; once the garlic becomes aromatic, add in a couple of pinches of salt and pepper; set aside and keep warm.
③ Toast your slices of Pane Turano, and then rub the remaining whole clove of garlic over each slice.
④ Spread the Herbed Ricotta Spread generously over each slice of the garlicky toast, then spoon generous amounts of the sauteed mushrooms onto each piece; garnish with a little addition thyme, and enjoy.