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In a large cast-iron skillet over medium heat, add the bacon strips. Let render and become crispy, 4 to 5 minutes. Remove from the skillet and set aside. When cool enough to handle, chop.

In the same skillet on high heat, add the mushrooms and sauté for 3 to 4 minutes. Add the shallots, garlic, and thyme sprigs and sauté with the mushrooms until light brown.

Add the bacon back in. Deglaze the pan with the white wine; let the alcohol cook out, then stir in the butter. Taste and adjust the seasoning. Remove from the heat and set aside.

Preheat the oven to 350 degrees F.

Cut four to six 1/2-inch slices of bread and place on a baking sheet. Lightly drizzle the olive oil over the slices and place in oven until light brown, about 5 minutes.

Place the ricotta and heavy cream in a food processor, then season with salt and pepper and process until light and fluffy.

Remove the bread from the oven. Using a large spoon, spread about 1/4 cup ricotta mixture on each toast. Scoop the sauteed mushrooms on top. Garnish the mushroom toast with the parsley and lemon zest and serve.

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