Step 1

Heat the olive oil in a large sauté pan over medium-high heat. Add the shallot and cook until translucent, about 1 minute. Add the mushrooms and cook, stirring, until they give off their liquid and are golden brown, about 6 minutes. Add the marjoram, garlic and some salt and pepper. Stir and cook for 1 minute more.

Step 2

Meanwhile, add the ricotta, Parmesan, lemon zest and juice and salt and pepper to taste to a food processor and process until very smooth.

Step 3

Spread the whipped ricotta on the toasted bread. Toss the arugula with salt and pepper. Arrange the mushrooms on the ricotta mixture, then top with the arugula.