Serves: 4
INGREDIENTS
- 3 pounds of assorted mushrooms
- 14 garlic cloves, peeled
- 8 sprigs fresh thyme
- 1 Fairway Pullman loaf
- Fairway Extra Virgin Olive Oil
- Fairway kosher salt
- Fairway black pepper
DIRECTIONS
- Brush mushrooms clean with either a towel or a vegetable brush. (If you prefer to wash them, do so quickly under cold water, so they don’t absorb too much water, then dry them thoroughly.)
- Trim the mushrooms well, and cut them into halves or quarters depending on their size.
- Heat 8 tablespoons of Fairway Extra Virgin Olive Oil in a hot heavy pan.
- Add the mushrooms to the pan with the garlic (set a few aside for the grilled bread) and the thyme.
- Season with salt and pepper, and sauté the mushrooms for 4 to 5 minutes, or until they are slightly soft. Then remove from heat, and set aside.
- Cut the Pullman into 4-inch squares, brush 8 pieces with a little olive oil, and grill separately in a grill pan while the mushrooms are cooking.
- When the bread is done, rub each slice with fresh garlic.
- Arrange the slices in the center of a warm plate, and cover them with the hot mushroom mixture, garlic cloves, and thyme.
- Drizzle some olive oil and sprinkle some sea salt on each slide.
