Ingredients Jump to Instructions ↓

  1. 3 ounce chunk Parmesan cheese

  2. 1/4 cup olive oil

  3. 1 1/2 pounds fresh white or crimini mushrooms, sliced

  4. 1/4 inch thick (about 7 1/2 cups)

  5. 1/4 cup chopped fresh parsley

  6. 2 teaspoons minced garlic

  7. 1 teaspoon chopped fresh thyme or 1/3 teaspoon dried thyme

  8. 3/4 teaspoon salt

  9. 1/8 teaspoon ground black pepper

  10. 4 thick slices sourdough or whole-grain peasant bread, toasted

Instructions Jump to Ingredients ↑

  1. Using a vegetable peeler, shave large curls of Parmesan to make 1 cup (loosely packed); set aside. In a large nonstick skillet over high heat, heat olive oil until hot. Add mushrooms, cook, stirring frequently, until mushrooms are lightly browned and liquid nearly evaporated, about 7 minutes.

  2. Reduce heat to medium; stir in parsley, garlic, thyme, salt and black pepper. Cook, stirring frequently, until all liquid evaporates, about 2 minutes. Using a spatula, press mushroom mixture down, forming an even layer; reduce heat to medium-low. Sprinkle mushrooms evenly with reserved cheese; cook uncovered, just until cheese melts, about 3 minutes. To serve, cut in 4 wedges; arrange a wedge on each slice of bread.


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