Mushroom-Stuffed Bread with Smoked Gouda
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Cremini mushrooms sauteed in Marsala wine and topped off with a lovely smoked cheese makes for a delicious dinner, side-dish or even an appetizer.
Ingredients:
2 tablespoons olive oil 4 tablespoons butter 2 1/2 pounds cremini mushrooms, stems removed, sliced 2 tablespoons flour 1/2 cup Marsala wine 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon nutmeg 1 large loaf sour dough bread, slice in half lengthwise 12 slices smiked Gouda cheese
Recipe:
Heat oil and butter in a large skillet. Saute mushrooms until tender. Sprinkle in flour and stir 30 seconds. Add wine and stir until thickened. Add salt, pepper and mutmeg and simmer about 8 minutes, or until liquid is reduced, but mixture is still very moist. Preheat oven to broil. Pull some of the bread out of the middle of the loaf halves (give it to the birds) to form a 'trench' for the mushrooms. Fill each half with the mushroom mixture. Top with Gouda cheese. Broil for a few minutes until cheese is golden. Allow to rest ten minutes before slicing into strips or hunks.