Crispy Mushroom Toast

Bring 3 cups water to a boil in a small saucepan; remove from heat and add 1 oz. dried shiitake or other dried mushrooms. Let sit 20 minutes.

Meanwhile, place 1 cup fresh ricotta in a medium bowl; season with kosher salt and freshly ground pepper and stir to combine. Set aside.

Place 1 garlic clove, finely grated, ¼ cup finely chopped tender herbs (such as parsley, chives, and/or mint), and pinch of crushed red pepper flakes in a medium bowl. Drizzle with a little extra-virgin olive oil and 1 tsp. sherry vinegar or red wine vinegar and toss to combine. Season gremolata with salt and pepper; set aside.

Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Working in 2 batches and adding more oil between batches if needed, fry 4 thick-cut country-style bread slices until golden brown and crisp, 1–2 minutes per side. Transfer to a plate; reserve skillet.

Remove rehydrated mushrooms from pan, squeezing over pan with your hands to release as much liquid as possible. Transfer to a cutting board and chop. Set pan with soaking liquid aside.

Heat remaining 2 Tbsp. extra-virgin olive oil in reserved skillet over medium-high. Add rehydrated mushrooms and 10 oz. mixed fresh mushrooms, torn into bite-size pieces, and cook, stirring occasionally, until slightly softened, 5–7 minutes. Season with salt and pepper and cook, stirring occasionally, until browned and crisp, about 4 minutes.

Place reserved pan with soaking liquid over medium heat. Stir in 1 Tbsp. soy sauce and remaining 1 Tbsp. sherry vinegar or red wine vinegar . Bring broth to a simmer, then remove from heat.

Spread reserved ricotta over toasts. Place in shallow bowls; ladle broth around. Spoon mushrooms on top, then top with reserved gremolata.