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5.20.2008

Happy to report

Alright, guys.

Do you remember that chickpea salad? The one that makes such a good lunch? The one that has five ingredients and takes five seconds to make, and that tastes ten times better than you expect it to? Well, I’ve just met its Italian cousin, and I can’t wait to introduce you. There are no chickpeas involved, but the feeling is the same, and I think you two are going to really hit it off.


I love matchmaking. Especially when it involves wild mushrooms and fresh mozzarella. (I also enjoy it when it involves our friends Sam and Meredith, but that’s a whole other story.) I know it’s a little hard to tell what is happening in the photograph above, but basically, what you’ve got there are thin slices of mushroom that have been dotted with nubbly bits of mozzarella, sprinkled with thyme and salt, drizzled with olive oil, and given a quick bronzing under the broiler. What you’ve got there - plus a heel of crusty bread - is one stunning, dead-simple lunch, courtesy of Mr. Jamie Oliver.

I am a little late, admittedly, in jumping on the Jamie bandwagon. Until last February, when Brandon and I got the flu and spent a week on the couch, passing a box of Kleenex back and forth and watching videos on the computer, I had never seen a single one of his shows. And I didn’t own any of his cookbooks until even more recently, when Brandon came home from an errand-running session with a copy of Jamie’s Italy. But that is all behind us now. I am officially on board. Anyway, I don’t know how anyone could resist the ruddy charm of this book - its recipes, its down-to-earth voice, or its lush, atmospheric photographs. I am generally pretty iffy on big television personalities, but Jamie is hard to dislike. He’s messy, bed-headed, and endearingly foul-mouthed, and his recipes actually work. Also, I would like to steal his seat at the table in the photograph on pages 108 and 109. I don’t think he would mind. And while we’re at it, I would like to be adopted by the old lady on page 268. I’ll bet she makes the best polenta.

I spotted this recipe shortly after we got Jamie’s Italy, but it wasn’t until yesterday that I actually gave it a try. Wild mushroom season is slowly ramping up around here, and at the Sunday farmers’ market, next to the morels and miner’s lettuce, was a small basket of porcinis. They were thirty bucks a pound, so we only bought two of them - which, as it was, set us back a solid five dollars - but what fine specimens they were, fat and stubby, with reddish-brown caps. So we brought them home, sliced them up, and turned them into lunch.


Now, I love braised onions, and buttermilk cookies, and green garlic soup, but I don’t know the last time I tasted anything quite this good. A porcini alone is one thing, and a fine thing at that, but a porcini plus mozzarella, olive oil, and the fiery blaze of the broiler is another thing entirely. When the platter came out of the oven, we put it on the table, sat down, and stared at it. It was gorgeous, and it smelled even better. I picked up my fork and took a bite. And then I started cussing. The mushrooms were meaty and tender, just cooked through, with a pure, heady flavor that nestled cozily against the milky mozzarella. And when they were gone, which was about two minutes later, we called into service some crusty bread and set to work mopping up the rich, perfumed puddles that had collected around the platter. Which led to more cussing. In fact, I am having a very hard time describing this dish today without resorting to copious swearing. Please bear with me.

It may not be quite as pantry-friendly, or quite as cheap, as Brandon’s chickpea salad, but I don’t know. It certainly is easy, and simple, and in my book, it falls into the same category: Instant Lunch. Anyway, it’s not as though the porcinis are a requirement. (Let’s be real: the day I start eating porcinis without sweating a little at the price is the day that Brandon and I move back in with our parents.) I made this recipe again today, this time with supermarket creminis, and I am happy to report that for everyday purposes, the ordinary brown mushroom more than does the trick. Ba da! Meet my new favorite lunch.



Sliced Mushrooms with Fresh Mozzarella and Thyme
Adapted from Jamie’s Italy, by Jamie Oliver

This is one of those recipes where exact measurements are totally unnecessary. But to give you an idea of proportions, when Brandon and I made this yesterday, we used two medium porcini mushrooms – each two or three inches tall – and topped them with about ¾ of a standard-size ball of fresh mozzarella and the leaves from one sprig of thyme. It was just about perfect as a light lunch for two, with a glass of rosé, some bread, and fruit for dessert. And today I made it again - this time with some crimini mushrooms and half a ball of mozzarella - and ate the whole thing. I plan to do it again tomorrow.

Fresh mushrooms, such as porcini, crimini, shiitake, or portobello
Fresh mozzarella
Olive oil
Fresh thyme, leaves removed and stem discarded
Sea salt

Preheat the broiler.

Clean the mushrooms with a pastry brush or damp paper towel, and then slice them thinly. (Ideally, aim for slices that are no thicker than ¼ inch.) Arrange them in a single layer on a large ovenproof platter. Tear the mozzarella into coarse bits – each about the size of a nickel – and scatter them over the mushrooms. Drizzle with olive oil. Scatter the thyme leaves over the top, along with a good pinch or two of salt.

Slide the platter under the broiler, and cook, checking frequently, for 3 to 4 minutes, or until the cheese is melted, bubbling and golden in spots. Serve with bread for mopping up the platter.

Note: Though this makes a terrific, easy lunch, it would also be great, I imagine, as a first course for a low-key, elbows-on-the-table dinner party.

Yield: As much as you want

79 Comments:

Anonymous deborah said...

this is like my favourite mushroom sandwich with fancy pants.

12:57 AM, May 20, 2008  
Blogger Victoria said...

Oh, yes, maam, this does sure look good. I can never figure out what is the rarer treat - your wonderful writing or the simple and glorious recipes you tell us about. I am hoping to finally get to the farmer's market this weekend - especially since today will be the 24th day in a row I have gone to work. I need a break, and this looks like about the best break I could get. I discovered the pleasure of Sir Jamie when a friend sent me a recipe for a radish and fennel salad from his first book, which is quite a treat indeed - if you are a fennel lover, as I am. I have found mushrooms to be very wine friendly, so I am wondering, Molly, what wine you think wold go well with your new dish. Again, a huge thank you.

3:31 AM, May 20, 2008  
Blogger jar said...

Thanks for the recipe. My vegetarian is home for the summer and I like to try and have exciting new things for him to eat.

3:59 AM, May 20, 2008  
Anonymous Anonymous said...

Sounds fantastic. I'll be making it for Thursday's lunch (the day I get to the market), and I'm looking forward to it already. My local gourmet mega mart sells teeny tiny balls (large pea sized) of fresh mozzarella as well as ciligiene (cherry tomato sized). I'll bet those would work and save a little time at the cutting board. YUM. Thanks....

I too am weary of the new wave of TV chefs. This gives me hope....

4:19 AM, May 20, 2008  
Blogger Lisa said...

I don't have any of Jamie's cookbooks yet, either - although I spent many a rainy Saturday afternoon curled up on the rock hard floor of the Union Square Barnes & Noble with a stack of them next to me, and one on my lap. I wanted to (no - I did) stroke the luscious photos, and god, he just seems so affable.

Well. We have exactly one mushroom lady at the markets here. You and your mushrooms and berries! But I will see what I can do.

4:55 AM, May 20, 2008  
Anonymous Luisa said...

This sounds so terrific that I cannot wait to try it. I've never (gulp) had fresh porcini! So, but tell me more about this platter under the broiler thing. Is your platter oven-safe? or is it under there so briefly that it doesn't matter?

5:06 AM, May 20, 2008  
Anonymous flory said...

that looks far too delicious. i wish we could get fresh mozzarella 'round these parts. and jamie's other books are great too!

5:29 AM, May 20, 2008  
Anonymous Amy said...

I also recently purchased Jamie's Italy, and have had this recipe bookmarked -- now it's shooting up to the top of the list! Looks delicious!

5:33 AM, May 20, 2008  
Anonymous emily said...

this is my absolutely favorite sort of orangette recipe. perfect.

6:34 AM, May 20, 2008  
Blogger Courtney said...

the chickpea salad was so awesome, I can't wait to try this

6:36 AM, May 20, 2008  
Blogger cook eat FRET said...

what could be more perfect?
this is so my kind of food
but with the porcini's please...

i've never been a big cremini fan
just too - mushroomy without the depth

6:40 AM, May 20, 2008  
Blogger hannah said...

oh man oh man. have i told you about the mushrooms in heavy cream with the crusty bread in spain? that i used to eat five times a week? this reminds me of it very much. you know, cream and mozz are both dairy. also i heart jamie oliver. how fun would it be to have dinner with him? oh man...

7:03 AM, May 20, 2008  
Anonymous Paulina said...

This looks so good! And I'm not even a big fan of mushrooms but this would most likely convert me. I love Jamie Oliver. Love. Love. Love. I have yet to buy a cookbook of his, but I'm a huge fan of his show Jamie at Home.

7:12 AM, May 20, 2008  
OpenID pseudostoops said...

I believe we may have been at the same farmers market on Sunday. Had I not been headed straight to the airport, I would have had a hard time passing up those mushrooms.

7:45 AM, May 20, 2008  
Anonymous sharon @ newlywedcooking said...

If these are anywhere near as delicious as the chickpea salad (which I've become obsessed with)then I'm sold! Looks fabulous.

8:01 AM, May 20, 2008  
Blogger Nancy said...

Yes, it looks and sounds fabulous. But my broiler scares me to death. Whenever I use it, things come out raw AND BUT the smoke alarm goes off. Could this perchance be baked? Hmmm....

8:06 AM, May 20, 2008  
Blogger Carrie said...

I'm a firm believer that it's nearly impossible for mushrooms, thyme, and a little a salt and pepper to taste anything but amazing. I may have to try this one for a little evening noshing, albeit with portobellos if I can't find fresh porcinis. (I usually can only find their dried counterparts.) Maybe a little sprinkling of parmigiano reggiano might be in order as well...

(BTW, Molly, your Nigella-based recipe for daily granola has become a full-fledged staple in our house since I first made it a couple months ago. It's perfect. I love that it's not super-sweet and that it has so little fat, other than the nuts and seeds. And you're right--there's nothing like baking a batch of granola to make the whole house smell heavenly!)

8:55 AM, May 20, 2008  
Anonymous Leah said...

As if I don't already have enough trouble staying focused on my work, now I have a new obsession to tempt me from the path of self-discipline: Going to the market and buying ingredients for this. dyyyyinnnngggg.

8:58 AM, May 20, 2008  
Blogger kickpleat said...

oh yum. this will be my rainy day lunch...just after my quick stop at the market.

9:18 AM, May 20, 2008  
Anonymous Lauren said...

Molly, I have loved your blog for a while now, but have never posted a comment. After this post I felt compelled to! I absolutely love the chickpea salad- it is actually in my work fridge waiting for me come lunchtime. This recipe looks like it could become another regular in the rotation. There is a wonderful "mushroom lady" at our local farmers market here in Tulsa whom I am even more excited to visit on Saturday morning. Thanks for such a wonderful blog.

9:40 AM, May 20, 2008  
Anonymous Anonymous said...

Oh wow - now this is something I find incredibly appealing. Maybe I should start watching Jamie Oliver now too. Oh mushrooms, oh cheese...yum!

9:42 AM, May 20, 2008  
Anonymous Maija said...

Sigh, I wish I worked at home somedays to have a lunch like this. Hmmn, wonder what I could whip up in the break room's toaster oven??

I make a very similar recipe with chantrelles in the fall. I roast the chantrelles in olive oil, salt, & thyme, then quickly toast small slices of good bread drizzled with oil. Top the bread with mushrooms, then thin slices of brie - pop in the oven till the cheese is melted. Sooo good.

Nancy (afraid of her broiler), I think you could probably achieve a similar result with a high heat of around 450. It might take a little longer & the cheese may not brown as much, but it may be your best option.

10:29 AM, May 20, 2008  
Blogger nicole said...

oh wow, this looks amazing. three favorite ingredients in one, and so easy! thanks.

10:42 AM, May 20, 2008  
Blogger Sylvie said...

You gotta love simple dishes like this (and of course Jamie).

11:25 AM, May 20, 2008  
Anonymous swwirlingnotions said...

I thought these were mussels when I first saw the pic and got really excited. But muSHROOMS are also quite thrilling. How did you get these puppies sliced so thinly?

11:32 AM, May 20, 2008  
Blogger Lisa said...

Jamie is awesome. I love watching him with Martha. He once called her Tiger. And, Jamie's Italy is a great book.

12:00 PM, May 20, 2008  
Blogger Dana said...

What a perfect lunch! If only I didn't have to spend my lunch hour chained to my desk... Sigh, I guess that's what weekends are for. Weekends, and "personal days."

12:00 PM, May 20, 2008  
Blogger Lara said...

This sounds amazing amazing amazing! Perfect for my sister's next visit, and I am glad to know that criminis will work.

12:01 PM, May 20, 2008  
Blogger angesinclair said...

Flory - If you can't get fresh mozzarella where you are, it's staggeringly easy to make if you have fresh milk around! I get my supplies from this here: http://www.cheesemaking.com/store/pg/21.html

1:58 PM, May 20, 2008  
Blogger Kristen said...

I'm all about simple recipes with only a few key, but quality ingredients. Having said that, I'm not surprised this dish was "Italy inspired". I have 2 of Jamie Oliver's cookbooks, but not the one you speak of, although I've browsed through it a few times at the bookstore. I may just have to add it to my collection.

3:01 PM, May 20, 2008  
Blogger Mansi Desai said...

This looks awesome, esp to a mushroom-lover like me! in fact, I'm hosting monthly mingle food event on my blog for vegetarian appetizers & hors'doeuvres, and this so fits the theme! It'd be great if you could send it over for the event:) here are the details:)

4:37 PM, May 20, 2008  
Blogger Michelle said...

I love mushrooms and Jamie. He's one TV chef I admire. Can't wait to try this recipe. Thanks!

6:21 PM, May 20, 2008  
Blogger Shelby said...

I just ate a dinner far too large to begin with, but I would gladly go nuts on that platter were it placed before me...

6:41 PM, May 20, 2008  
Blogger Judy Haley said...

dang! I was cussing while I was reading that. Sounds wonderful.

7:36 PM, May 20, 2008  
Blogger Tea said...

::Swoon::

I am so making this--as soon as I get back to my kitchen later this week. See you soon!

11:11 PM, May 20, 2008  
Blogger Aran said...

It does sound quite good... I am also a late Jamie Oliver bloomer. Of course I knew who he was but like you, I am not a big fan of celebrity chefs, but one Saturday morning, I turned on the Food Network and there he was standing next to an outdoor brick oven roasting different kinds of squash to make a warm duck and squash sald. I was immediately turned on by his knit hat that was falling off his head, his rugged shirt, the stone, the old farm table, the mismatched plates and silverware... I thought this is sexy. Sexy food and sexy Jamie... call me crazy but I loved that!

2:18 AM, May 21, 2008  
Blogger Jean P. said...

Jamie's latest Food Network outing is "Jamie at Home," which I frequently miss because it airs at 8:30 Saturday mornings, and that's Central time, practically the middle of the night where you are. Point is, the setting is rather much...a country home and garden in his native U.K., but the recipes? To die for. Lovely surprising combinations of flavors, simply achieved, easy to do in your own kitchen. I've loved him since his "Naked Chef" days in that impossibly small bachelor apartment. He's come a long way, still sticks his fingers into everything, but he seldom disappoints. Welcome to the fan club.

3:23 AM, May 21, 2008  
Blogger Allix Geneslaw said...

Porcini + mozzarella = absolute bliss. Thanks for the recipe -- I can't wait to try it!

7:38 AM, May 21, 2008  
Blogger Garrett said...

This looks fantastic! I think I'll have to give this a try next time I have a large group of friends coming over for a dinner. Thank you for sharing the recipe.

8:14 AM, May 21, 2008  
Anonymous Your Man Sam (& Meredith) said...

Now, if only you could set Meredith and me up with wild mushrooms and fresh mozzarella and your company... We may have to wait a bit more for all of that, but I can promise to be home in time for chanterelle season and a post-pick at Red Wing. Pick the blackberries off the bush in the morning and the rosemary off the bush at night. In time, dearest Molly...

8:21 AM, May 21, 2008  
Anonymous Robin said...

This is just the simple sort of delicious, easy yet glorious dish I love! Of course, anything with melting cheese on it is yummy. A friend gave me one of Jamie's books for my birthday but I haven't yet cooked from it...will have to spend some time with it!

I love the chickpea salad, btw... I just made some again last weekend. This time I jazzed it up with some minced red onion, radishes and some crumbled walnuts. It's delicious every time! I love the creaminess of it. Thanks for the inspiring everyday dishes!

8:21 AM, May 21, 2008  
Blogger Juree said...

HI Molly! I absolutely love Jaimie and all of his books. I particularly love Jaimie's Italy and please be sure to try the eggplant parmesan recipe-- it raises it to another level and it is NOT fried at all. The eggplant melts in your mouth-- I cannot wait to try this recipe. And thanks for the tip about creminis as a good substitute!

9:06 AM, May 21, 2008  
Anonymous EB said...

"Yield: As much as you want" classic. So it's breakfast time and I'm salivating for this. I hate that I don't have a tub of porcini's growing under the kitchen sink right now.

9:33 AM, May 21, 2008  
Blogger purplepassion said...

I have been lurking around your blog every spare minute here at work today. I found you through Angry Chicken. I have already printed out 2 of your recipies to try this weekend the Buttermilk Cookies and the Merengue not a cookie but you can eat it like a cookie. We are going RVing to the FL Keys this weekend and they look like a perfect treat for the family.
I will surely be adding you to my blogroll when I update it. Hope you don't mind. You blog is beautiful! and reads very yummily!

9:49 AM, May 21, 2008  
Blogger Molly said...

Hi, friends. I had a feeling you would like this as much as we did! Then again, I don't know who wouldn't like it. Mushrooms + cheese = GOOD.

Anyway! To reply to your questions:

Victoria, I drank rose with this on Sunday, and it was lovely. And I think a Pinot Noir would be perfect too.

Luisa, I was a little weirded out by the platter-under-the-broiler thing too. But Brandon took a ceramics class a couple of years ago, and he assured me that any ironware or stoneware or porcelain should be fine, as long as it's not terribly thin. The only thing you would have to worry about is bone china, which is way too delicate for this sort of thing...

Nancy, yes, I do think you could bake this. As Maija (above) advises, I would do it on a high temperature, like 450 or 500. And maybe do it on a metal baking sheet, so that it gets hot a little faster...

Swirlingnotions, we thought about using a mandoline, but ultimately, we just sliced them with a chef's knife. We keep ours really, really sharp. That helps a lot.

Sam (& Meredith), it's Red MILL, not Red Wing. Clearly, you have been away from Seattle too long. xo

11:52 AM, May 21, 2008  
Blogger Cookie baker Lynn said...

Wow, mushrooms and mozzarella - what's not to love? We love your chickpea salad around here (my version adds avacado chunks), and know that if you say it's good, it's GOOD!

1:04 PM, May 21, 2008  
Anonymous carolyn said...

great recipe...I added thinly sliced green garlic and cherry tomatoes for a little extra kick!

1:18 PM, May 21, 2008  
Blogger Antonio Tahhan said...

it is in that very book that jamie opened my eyes to olive oil, ice cream and salt... all in one bowl. it was crazy. i had my doubts. but now i'm a believer.

6:06 PM, May 21, 2008  
Anonymous Caroline said...

oh bugger... this looks amazing!

7:42 PM, May 21, 2008  
Anonymous Helen said...

The simple dishes are often the best aren't they? And when they work they give such a huge amount of satisfaction. I know exactly what you mean about Jamie, he does have his faults - his endorsement of all things Sainsbury's being one of them but his recipes are gorgeous.

8:03 AM, May 22, 2008  
Blogger Briana said...

But, but, but....I don't like mushrooms!! Never have. Something about the texture of them.

Sliced thin enough, would they be better, do you think? (I always want to like mushrooms, as they find their way into yummy, yummy things!)

4:02 PM, May 22, 2008  
Blogger Lael said...

I love it when the simple things surprise us so. I need to make a friend a simple little birthday lunch tomorrow and this is going to be the star of the menu! thank you Molly!

4:17 PM, May 22, 2008  
Anonymous kosenrufu mama said...

i love mushrooms in every way of cooking.....

12:37 AM, May 23, 2008  
Blogger Loonyx said...

don't like mushrooms? me neither, but i do fancy magic mushrooms. All the same, i just read your Jam Session article. I liked it very much. I may can some Jam and try to sell it in my store that would be pretty funny. I'll let you know how i do. My sister runs a nyc restaurant blog in her free time, monasapple. Your writing styles are so similar i was hoping that when i got to the end it would say her name haha, alas it didn't. She has nicknames for all her readers. There's swimster, winette, tedster (that's me!), and more i don't read it enough, but i want to now that i've been stealing bon appetit, food and wine, and gourmet mags from my store each month. I'm kind of obsessed. And u know it's getting expensive. Cooking is like a sport you need to buy all the equipment and as hard as you try you can't really buy cheap stuff. The lacross helmet from 1980 is worlds apart from the Warrior Athletics helmets they use today. The shoulder pads are more rugged and lighter. All these things add up into many different experiences in the kitchen. And i'm a techie turned kitchenette, so...it's not good

K.U.T.G.W!

2:15 AM, May 23, 2008  
Blogger Rosasharne said...

Thanks for the idea. I made it with crimini and oyster mushrooms, and substituted basil for thyme, and I think it's my new favorite breakfast. Mushrooms are an ever-increasing obsession, dating from the night my hatred flipped around when confronted with the flaming brandied mushrooms at Xunta in NYC. This is a great way to try out new ones.
Katya

www.breadbabies.blogspot.com

8:45 AM, May 23, 2008  
Blogger The Hen said...

Hi Molly,

I lurk around your blog and never comment -- but I wanted to tell you that I read your Bon Appetit article about jam last night before I fell asleep and I loved it. I am taking my two little ones strawberry picking in a few weeks and I can't wait to try it myself!

9:21 AM, May 23, 2008  
Blogger ks said...

Lordy that's a fine recipe...you rock for passing it along! When I was making it last night I was also drinking a glass of chardonnay so I sprinkled a few teaspoons on top before broiling, which made more (and very tasty) dipping sauce for the baguette slices. I also supplemented the fresh mozz. with herbed goat cheese AND parm. reggiano which enhanced the divineness of it all. Can't wait to make more with the other half pound of shiitakes tonight. This WILL become a staple at our house.

9:40 AM, May 23, 2008  
Blogger amisha said...

any food that makes one burst immediately into swearing is one that i have to try :) and since brandon's chickpea salad became my go-to lunch for most of the semester (a container of that + a container of tangelo slices = heaven!) i am very excited about this new incarnation! and love jamie oliver... his recipes are simple + good, and he's cute :) xo

10:51 AM, May 23, 2008  
Anonymous Robin said...

I haven't yet jumped on the Jamie wagon---but this post makes me want to go out and buy his cookbook!

6:56 AM, May 24, 2008  
Blogger Uncle Dee said...

I'm definitely not a big fan of Jamie, but that is quick and really good. And you, have great taste and a super blog. Glad I stumbled across this site!

8:27 AM, May 24, 2008  
Anonymous Missy said...

I just made this tonight and it's insanely good. Thank you!

6:49 PM, May 24, 2008  
Blogger c de cocina said...

This looks very good. Simple, and the combination of flavours must be incredible. Thanks for sharing, it´s a good idea.

8:14 AM, May 25, 2008  
Blogger Lucky Girl said...

You make this sound so good I'm tempted to try it--even though I am not at all a mushroom fan.

9:17 AM, May 25, 2008  
Anonymous syrie said...

I love the thought of wild mushrooms. They're starting to pop up at the Vancouver markets. I know just the recipe to try them with! Thank you.

4:05 PM, May 25, 2008  
Anonymous KatyBelle said...

I just bought two of Jamie's cookbooks (Jamie at Home and Cook with Jamie) this past weekend. I LOVE them, they're narrative, and easy to use. I've already made a few recipes out of them and I'm tickled pink. I really want a copy of Jamie's Italy next!

My next mission is to hunt out some nummy mushrooms and try this out. Or try out Jamie's instructions to grow my own mushrooms on a log in my backyard!!!

ps. Molly, I really love your site, in the same way I love Jamie's books. Your posts are fun to read and every one of your recipes I've tried have been amazing!

10:14 AM, May 27, 2008  
Blogger Miss Scarlett said...

This reminds me of my bad habit: picking the toppings off pizza. My fave pizza topping in the whole world? Heaps of mushrooms. So this is like just eating the good part of mushroom pizza - the toppings! Genius!

12:49 PM, May 27, 2008  
Blogger Sarah said...

Hey- I know I'm a little late on making this dish- but does anyone know if it would work with morels? The mushroom lady at the market had a nice price on them today, so had to pick some up. Thanks!!

1:12 PM, May 28, 2008  
Blogger Molly said...

Sarah, I'm pretty sure this would work with morels, but hmm, I don't think it's the best use for them. I think morels are best in preparations with just a little butter and cream, and nothing else. So if I were you, I'd saute them and eat them with some bread (or pasta, if you prefer), like this.

1:23 PM, May 28, 2008  
Blogger Kitarra said...

I have been making this every other day since you posted this. I am so hooked on this. And now I have my entire family hooked on it. It's divine with lovely grassy California olive oil. I tried this with both shitake, portabella and crimini. I think I favor crimini. Even though they are baby portabellas I think that they have the best flavor.

1:33 PM, May 28, 2008  
Anonymous Laetitia said...

I sometimes make something a little similar only I use no cheese but sliced potatoes instead. Now I can't wait to try your recipe! Sounds delicious. Thank you!

2:46 PM, May 28, 2008  
Blogger Hill Country Hippie said...

Tried this last night, now need a dozen or so recipes just like it. I'm trying to learn to cook from ingredients, based on what's in season and available locally. From now on, whenever I spot good mushrooms at the farmer's market, I'll know exactly what to do with them! I just love any recipe that uses things I probably have on hand, and doesn't involve a special run to the store for 10 more ingredients.

7:25 AM, May 29, 2008  
Anonymous Carol said...

I made this for lunch today and it received very positive reviews from my husband. It was delicious and easy and so tasty. I would definitely use this for a dinner party starter. Thanks!

9:45 AM, June 01, 2008  
Blogger Ngoc said...

I cannot wait to try this with better mushrooms. I just had creminis and pretty much died over this dish. Thanks for sharing the recipe!

9:22 PM, June 04, 2008  
Blogger SoonToBeMrsB said...

aaaah, it was divine. and my fiance adored it, and he only adores canned beans and captain crunch. who knew you could find such fancy schmancy mushrooms in brooklyn, but it was so hard to find mozzarella? its brooklyn, for crying out loud!

12:07 PM, June 05, 2008  
OpenID johannabrannanlowe said...

Have you seen Jamie's website, where he has a wonderful forum and blog section?
Thoroughly enjoy your blog, thank you.

4:54 PM, June 06, 2008  
Anonymous gala said...

lovely, just lover-ly. it was soooo good, even with humble creminis, that i almost forgot it was raining and cold outside in june.

12:08 AM, June 13, 2008  
Anonymous Indie_tea said...

I made this dish on Thursday and Friday night...and I have to agree with you in that it is addicting and excellent! Thank you for sharing it!

10:46 PM, June 15, 2008  
Anonymous Sarah Jorges said...

I tried this out but instead I used morel mushrooms, they're a personal favorite of mine, truly the "queen of the forest". I definately was suprised with ones I ordered from what usually is a great place to order seafood but instead this time I ordered the mushrooms. It was quite a treat and I urge anyone else to try this recipe with morel mushrooms also, if not any of the other selections from this place: www.jdseafoodexpress.com

They really do have great food, delivered right to your door so it is very convenient and inexpensive but my favorite part is how fresh it is!

I hope you enjoy it as much as I do!

2:45 PM, June 16, 2008  
Blogger Lael said...

I have already commented on this recipe, but that was before trying it and before posting a link back to it on my blog. Just wanted to let you know it's still a dearly loved recipe and I appreciate you sharing such delicious ideas.

8:46 PM, August 27, 2008  

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