Ciabatta Stuffed With Chanterelles And Cheese Recipe
Photo source: Grandmother's Kitchen
Ciabatta Stuffed With Chanterelles and Cheese recipe is very delicious and easy to make.You could substitute a different variety of mushroom if you do not have access to Chanterelles.
2 Ciabatta rolls, halved
8 ounces Fontina cheese, cut into 8 slices
flat parsley to garnish
1 cup Chanterelle Mushrooms
1 clove garlic, minced
1/2 teaspoon chopped fresh thyme
1 tablespoon olive oil (or more if needed)
1 tablespoon butter
salt and pepper to taste
Begin by preparing the chanterelle mushrooms.
Cut the chanterelle mushrooms into 1-2 inch pieces.
Heat a frying pan with the olive oil and the butter combined.
Mushrooms tend to absorb oil, so if the pan looks dry once adding the mushrooms, add a little more olive oil.
Sear the mushrooms on one side over medium heat until browned, then toss the mushrooms in the pan and cook the other side, continue cooking until the edges appear crispy and firm in texture.
Add the minced garlic and fresh tyme and cook for a few minutes being careful not to burn the garlic. You just want the garlic to cook until it is softened. Add a little salt and pepper to taste. Set aside.
Preheat oven to 350 degrees F.
Use a baking pan or sheet large enough to hold the halved Ciabatta Rolls
Pull out some of the center of each halved roll to create a pocket.
Brush the outside of each piece with the olive oil.
Distribute the cheese and mushrooms evenly over the pieces.Sprinkle with seasonings.
Bake for 10-15 minutes until cheese has melted and the buns are toasty. Garnish with flat parsley pieces.Serve warm.