Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) margarine or butter

  2. 1 medium sweet onion

  3. 1/4 teaspoon(s) dried thyme

  4. 1 pound(s) white mushrooms , sliced

  5. 8 ounce(s) shitake mushrooms , stem removed and caps sliced

  6. 1/2 teaspoon(s) salt

  7. 2 tablespoon(s) brandy

  8. 8 mini pitas , split horizontally in half, toasted

  9. 4 ounce(s) (1 cup)

  10. Fontina cheese , shredded

Instructions Jump to Ingredients ↑

  1. In 12-inch skillet, melt 1 tablespoon margarine or butter over medium-high heat. Add onion and thyme, and cook 5 minutes or until onion is golden. Stir in remaining 2 tablespoons margarine or butter until melted. Add both kinds of mushrooms and salt, and cook 15 minutes or until liquid evaporates and mushrooms are browned, stirring occasionally. Add brandy to mushroom mixture; cook 1 minute, stirring. Makes about 2 1/2 cups. If not using right away, cover and refrigerate up to 3 days. (Let mushroom mixture come to room temperature when ready to assemble pitas.)

  2. Preheat oven to 450 degrees F. Arrange pitas, split side up, on 2 large cookie sheets. Top each pita half with 2 rounded tablespoons mushroom mixture and sprinkle with 1 tablespoon cheese. Bake pitas 4 to 5 minutes, until heated through and cheese melts. Cut each pita into 4 wedges to serve.


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