The thing I love about blogs is that they’re a hodgepodge of thoughts. Whether the topic is food or books or life in general, somebody somewhere has taken the time to write down what’s going on in their corner of the world. Consequently, their thoughts impact mine –and mine yours. Surround yourself with positive thoughts!
If you haven’t checked out my Blogroll yet, click on any of the links to the lower right — you’ll be transported through cyber space to the people who make my world brighter. I’m delighted to share them and their thoughts with you! Not to mention their recipes…
Recently, I spied a recipe on Tasty Kitchen called: Oregano Mushrooms in Melted Fontina. Oh my! I quickly rushed to the local grocery store in search of Fontina, but alas, Fontina was nowhere to be found. They were also out of fresh oregano… and shiitakes… and… (Small town grocers put the “in” in innovative — if its not IN stock, you learn to punt!) Below is my version of these melty, marvelous mushrooms in their most basic, mushroom melt form.
8 oz. mushrooms (I used baby bellas and plain ol’ white mushrooms)
2 T. extra virgin olive oil
Pinch of Kosher salt
Freshly ground pepper
3/4 c. grated Manchego cheese (Spanish sheep’s milk cheese)
Preheat oven to 375. Butter a glass baking dish. Slice mushrooms into 1/4″ slices and layer them into the baking dish. Drizzle each layer with olive oil and a sprinkle of salt and pepper until the dish is heaped full. (The mushrooms will shrink as they cook down — pile ’em high!) Bake at 375 for 15 to 20 minutes. Remove dish from oven and top with grated Manchego cheese. Return to oven just long enough for the cheese to melt. Serve immediately.
NOTE: Manchego isn’t the “melty-est” of cheeses, so you’ll want to eat this dish fairly soon after you take it out of the oven. (Like that would be a problem…)
Think positive thoughts,