Food on Fridays: Magical recipe for mushrooms

The leaves haven’t changed yet, but these cool mornings and my full calendar make it feel like fall to me. September always seems to be one of the busiest months, and cooking dinner is the last thing on my mind. I often make this meal when I want something nourishing and hearty but I only have 10 minutes to cook. I combine it with one of those take-and-bake baquettes (which I adore). It feels slightly upscale, especially if it you dress it up with fancy mushrooms or truffle oil.

Recipe’s after the jump.
Sliced Mushrooms with Fresh Mozzarella and Thyme
From Jamie’s Italy, by Jamie Oliver

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.