Mushroom Lovers’ French Bread Pizzas |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Rachael Ray Ingredients:
8 large portabella mushroom caps |
1 lb button mushroom, stems removed |
1/2 lb fresh shiitake mushroom, stems discarded |
3 tablespoons extra virgin olive oil |
2 tablespoons butter, cut into pieces |
1 bay leaf |
4 large garlic cloves, minced |
salt |
pepper |
1/2 cup dry white wine |
2 teaspoons worcestershire sauce |
1 tablespoon chopped fresh thyme leave |
16 ounces french bread (loaf) |
3 cups shredded gruyere cheese or 3 cups swiss cheese |
Directions:
1. Preheat the broiler; wipe mushrooms clean with a damp towel and slice them.
2. Heat the oil and butter in a deep skillet over medium heat.
3. When the butter is melted, add in the bay leaf, garlic, and sliced mushrooms.
4. Cook 12-15 minutes until the mushrooms are dark and tender.
5. Season mushrooms with salt and pepper; add in the wine, stirring the skillet with a wooden spoon to deglaze.
6. Shake the pan and add in the Worcestershire sauce and thyme; turn off the heat.
7. Split the loaf first lengthwise and then across.
8. Pull out and discard a bit of the soft insides.
9. Toast the bread lightly under the broiler, then fill each section of bread evenly with mushrooms.
10. Top liberally with the cheese; return bread sections to the broiler until the cheese browns and bubbles; remove pizzas from oven and serve.
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