Sliced Mushrooms with Fresh Mozzerella and Thyme

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Serious Eats/ Jaime's Italy
Ingredients
fresh mushrooms (porcini, cremini, shiitake, portobello)
fresh mozzerella
EVOO
fresh thyme, leaves removed & stems discarded
sea salt
 
Directions
1. Preheat the broiler.
2. Clean the mushrooms with a pastry brush or damp paper towel, and then slice them thinly. (Ideally, aim for slices that are no thicker than 1/4 inch.) Arrange them in a single layer on a large ovenproof platter. Tear the mozzarella into coarse bits - each about the size of a nickel - and scatter them over the mushrooms. Drizzle with olive oil. Scatter the thyme leaves over the top, along with a good pinch or two of salt.
3. Slide the platter under the broiler, and cook, checking frequently, for 3 to 4 minutes, or until the cheese is melted, bubbling and golden in spots. Serve with bread for mopping up the platter.
 
Notes:
This is one of those recipes where exact measurements are totally unnecessary. But to give you an idea of proportions, when Brandon and I made this yesterday, we used two medium porcini mushrooms - each two or three inches tall - and topped them with about 3/4 of a standard-size ball of fresh mozzarella and the leaves from one sprig of thyme. It was just about perfect as a light lunch for two, with a glass of rose, some bread, and fruit for dessert. And today I made it again - this time with some crimini mushrooms and half a ball of mozzarella - and ate the whole thing. I plan to do it again tomorrow.
Categories:
Meal   LunchCuisine   Italian
Dish   Side DishCooking Method   Broiled
Prep Time   less than 15 minutesCooking Time   less than 15 minutes
Features   Vegetarian




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