Now that it’s starting to get chilly outside I think it’s time to share a recipe that will warm your belly. This tasty Cheesy Mushroom Bread takes just about 10 minutes to get into the oven. And, because we eat it with our hands, it’s lots of fun to eat. I prefer a variety of mushrooms from NH Mushroom Company of Tamworth*. They offer the finest and freshest locally grown mushrooms around AND they are wicked nice people to boot. Learn more about them at http://www.nhmushrooms.com and please be sure to tell them Chef Steffani sent you.
Cheesy Mushroom Bread
Serves 6 as an appetizer
By Chef Steffani Adaska
12-14 oz wild mushrooms*, sliced thinly
1 large shallot, peeled and finely chopped
1 tablespoon chopped fresh thyme
½ teaspoon finely minced rosemary leaves
Salt and Pepper to taste
1 loaf sourdough bread
6 ounces aged Provolone cheese, thinly sliced (or shredded)
6 ounces Smoked Gouda cheese, thinly sliced (or shredded)
1/2 cup butter, melted
1/2 cup finely diced green onion
· Preheat oven to 350 degrees.
· Melt 1 tablespoon of butter in a skillet over medium heat. Once the butter is completely melted and starting to bubble, add mushrooms and cook 5-6 minutes, stirring occasionally, until they start to release liquid.
· Add the shallots, thyme, rosemary and to cook another 2-3 minutes. Season with salt and pepper, set aside to cool to room temperature.
· Without cutting through to the bottom crust, cut bread lengthwise about every ½ inch, then widthwise about every ½ inch, creating the look of a “blooming onion.”
· Place loaf on a foil-lined baking sheet.
· Insert cheeses between cuts. Pour the mushroom mixture over cheese, pushing ingredients down into the loaf with your fingers.
· Drizzle the melted butter and sprinkle the chopped green onions over bread. Wrap with foil and bake for 15 minutes.
· Unwrap foil and continue to bake another 8-10 minutes, until cheese is completely melted.
Serve guests lots of napkins and let them go to town, pulling apart the cheesy-mushroomy-loaf-of-goodness. Be sure to pour a rich and hearty red wine for the perfect accompaniment.
Chef’s Notes: If using NH Mushroom Company* mushrooms, try their Chestnut Mushrooms, Oyster Mushrooms and Lion’s Mane as a delicious mix. You will not be sorry. http://www.nhmushrooms.com