3 tablespoons extra virgin olive oil
2 shallots, minced
500 grams fresh button mushrooms, halved and sliced
1 teaspoon fresh thyme
1 teaspoon chopped fresh parsley
kosher salt, to taste
fresh ground pepper, to taste
2 English muffins, ciabatta, focaccia or baguette slices
1 cup shredded low fat mozzarella cheese
1. Preheat oven to 350°F.
2. Heat olive oil in a skillet over medium heat. Add the shallots. Cook while stirring until tender.
3. Add mushrooms and cook for 3 to 5 minutes. Add thyme, parsley, salt and pepper to taste. Continue to cook until mushrooms are tender, fragrant and juicy. Remove from heat, taste and adjust seasoning.
4. Layer bottom slice of bread with mozzarella cheese. Top with the sautéed mushrooms and top mushrooms with mozzarella cheese. Cover with the top slice of bread.
5. Place sandwich in the oven and toast until cheese melts, about 4 minutes. Remove from the oven, cut the sandwich in half and serve.
Recipe from Food Magazine. Photograph by Paulo Valenzuela.