For the mushrooms:
Heat the butter and olive oil in a good quality pan on med-high heat. Chop the mushrooms and when the butter is sizzling add them to the pan, along with salt and pepper. Stir and allow to cook for 2-3 minutes, then add the garlic.
Cook for a further 2-3 minutes and remove the pan from the heat. Stir through the parsley and lemon juice and check for seasoning.
For the herbed ricotta ciabattas:
While the mushrooms cook, pre-heat your oven to the grill setting. Drizzle olive oil over the cut side of the ciabatta halves. Place in an ovenproof dish and grill for 3-5 minutes until golden.
Meanwhile mix together the ricotta and remaining ingredients and spoon into a small bowl.
To serve, spoon some of the ricotta mixture onto each ciabatta half, and top with mushrooms, and a few slivers of parmesan if you like.
Reprinted with permission of Sarah Graham
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