INGREDIENTS
- 1 small loaf ciabatta bread or a
crusty baguette or homemade baguette
- 1 clove garlic, halved
- 1 pint cremini mushrooms
- 1/4 pound Gruyere cheese, grated
(a generous cup)
- 1 Tbsp Sherry (or Marsala)
- pinch of salt, if needed
- fresh thyme
- Fresh cracked black pepper
INSTRUCTIONS
- Cut the bread in half lengthwise,
so you have a large cut surface. You will not need the whole loaf, I used
about a 6 inch by 6 inch piece of ciabatta. Grill the bread, cut side
down, on a hot grill until it starts to get nice char marks. Rub the cut
side of the garlic across the bread while it is still hot. Set aside.
- Dust off the mushrooms with a
clean dish cloth. Trim off the tips of the stems, and then thickly slice
them.
- Heat a cast iron or saute pan on
medium high, and add the mushrooms and thyme leaves. Dry saute the
mushrooms, stirring often so they won't stick to the pan, until they
release their moisture and are softened. This will only take a couple of
minutes.
- Add the sherry and let it sizzle
for just a few seconds. Stir to deglaze the pan and get up any browned
bits from the bottom of the pan. Season with a pinch of salt, if needed.
- Spoon the mushrooms and any juice
onto the bread. Top with the cheese, some black pepper, and a little more
fresh thyme. Broil until the cheese is melted.
- Slice the bread into individual
portions and enjoy right away.
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