Mushroom Ricotta Toast

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2 tablespoons olive oil

1 small shallot, sliced 

4 cups sliced mixed mushrooms (oyster, shiitake, cremini and white) 

2 teaspoons chopped fresh marjoram 

2 cloves garlic, minced 

Kosher salt and freshly cracked black pepper 

1 cup ricotta cheese 

1/4 cup grated Parmesan cheese 

Zest and juice of 1/2 lemon 

Four 1/2-inch-thick slices rustic Italian bread, toasted 

1 cup baby arugula leaves