Thursday, December 03, 2009

Oven-Roasted Mushrooms with Mozzarella Bread

On a chilly December night, one wants a meal to warm the so-called "cockles" of your heart. At the same time, there's no reason that the dish has to be complicated. Frankly, good ingredients prepared simply can be great comfort food. Here's just such a recipe. Use the best quality ingredients you can find- like exotic mushrooms and artisan mozzarella- for an out-of-this-world experience. Serve an earthy red a Chianti or an Old World Pinot Noir alongside.
Oven-Roasted Mushrooms with Mozzarella Bread
Serves 2.

10 ounces mushrooms (portobello, shitake, oyster, button, etc.)
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground pepper
1 ball mozzarella, thinly sliced
2 small ciabatta rolls, cut in half horizontally

Preheat the oven to 425°.

Clean the mushrooms, cut in thick slices, and place in a roasting pan. Drizzle olive oil over them, add the garlic and thyme, season with salt and pepper and toss together. Roast for 15-20 minutes, until the mushrooms are golden and tender.

Meanwhile, lay mozzarella slices so they overlap on the ciabatta halves and drizzle with the remaining olive oil. Place on a baking tray and bake until golden and crispy and the cheese is melting.

To serve, cut the cheesy bread into thin pieces and arrange around the mushrooms.

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