Monday, June 15, 2009
porcini e mozzarella
What do you do with a $4 mushroom?
It's a question that most people never face. And, technically, I brought the situation on myself. I mean, I did buy one and a half porcini mushrooms (total: $6) in a fit of excitement at the market.
Since my budget only allowed a small bit of this fungal treasure, I decided to keep it simple. The fresh mozzarella was on sale, too, so I grabbed a ball.
In need of a six o'clock snack to a) go with our cocktails and b) tide us over until a 9 o'clock dinner, I thought of the mushrooms. I sliced them oh-so-thinly, placed torn mozzarella on top, and sprinkled lemon thyme, salt, and freshly ground black pepper over the top. A drizzle of olive oil and a trip under the broiler later, we had an amazing little snack of just-tender porcini and blistered mozzarella. Best mushroom ever.
Porcini e mozzarella
1/8 lb porcini mushrooms (1 large or 2 small)
1/2 c fresh mozzarella
1 tsp lemon thyme leaves
1 tbsp olive oil
salt and pepper
Preheat broiler. Slice mushrooms vertically into thin slices. Arrange on oven proof plate. Tear mozzarella into pieces and lay over mushrooms. Sprinkle thyme and seasoning; drizzle with olive oil.
Place under broiler until golden and bubbly.