Saturday, December 19, 2009

Mushroom Melt

If you have leftover mushrooms here is a good way to use them up for lunch or a quick dinner. Serve mushrooms over toasted bread like sourdough or rye.


  • white mushrooms, sliced
  • garlic, minced
  • thyme 1-2 tsp fresh or dried
  • cooking Sherry 1-2 tsp
  • salt and pepper to taste
  • toasted bread
  • Havarti, Mozzarella or Gruyere , sliced
  1. Heat olive oil in frying pan over high heat. Once the oil is heated through add garlic and stir for about 30 seconds. Throw in mushrooms and saute until they release their juices and begin to brown on both sides about 8-12 minutes.
  2. Stir in thyme, salt and pepper and deglaze pan with sherry. Cook until mushrooms have soaked up sherry about 2-5 minutes.
  3. Evenly spread mushrooms over toast and top with cheese slices.
  4. Broil in oven until cheese is bubbly and golden brown.
  5. Serve with parsley and fresh pepper.
Tip: You can vary this recipe by using different mushrooms, cheeses or bread.

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