Sliced Mushrooms with Fresh Mozzerella and Thyme

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Serious Eats/ Jaime's Italy
fresh mushrooms (porcini, cremini, shiitake, portobello)
fresh mozzerella
fresh thyme, leaves removed & stems discarded
sea salt
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.
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.
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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