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In a large skillet sauté onion in 2 tsp of olive oil with a sprinkle of sea salt for a few minutes. Once translucent, add garlic and sauté for a couple of minutes
Add mushrooms with a light drizzle of olive oil and stir over a high heat
When mushrooms have browned, season with salt and pepper, add chopped parsley and remove off the heat
In a bowl, add arugula leaves, balsamic vinegar, light drizzle of olive oil and salt, and mix together
To assemble, spoon the ricotta cheese and spread on the toasted sourdough. Add the arugula salad, layer on the sautéed mushrooms and top with a sprinkle of chili flakes and enjoy your Creamy Mushroom Toast!