Ingredients
- 1 demi baguette, sliced lengthwise in half
- 2 Tablespoons olive oil
- 1-2 teaspoons minced garlic roasted garlic optional substitution
- 2 Cups sliced button mushrooms
- 1/4 Cup white wine
- 1-2 Cups shredded gruyere cheese
- 1 teaspoon fresh thyme leaves
Servings: Demi baguette
Instructions
- Slice the baguette lengthwise and grill cut side down on a hot paninni or grill pan until it's toasted with grill marks. Set aside.
- In a medium-hot, dry, non stick skillet saute about half the mushrooms until they release the moisture and begin to brown. Add a splash of the wine and continue to saute until the wine evaporates. Remove from pan and begin again with the second batch of mushrooms. Be sure to cook in batches so that the mushrooms won't be over crowded. They won't brown properly if there's too many in the pan. Set aside when finished with each batch.
- Mix 1 olive oil with the minced garlic. Brush over each half of the bread. You may not need it all but be sure to get the garlic bits on the bread. If using roasted garlic, omit the minced. Spread the bread with oil and then with the roasted garlic paste.
- Top each bread half with mushrooms. Set some aside to add to the top for garnish.
- Cover the mushrooms with the shredded cheese. You may not need all the cheese depending on the size/width of your baguette.
- Broil or bake in an airfryer (400 degrees) until cheese is bubbly and slightly golden. (approximately 5-7 minutes) Remove from oven, top with reserved mushrooms and bake again just until garnish mushrooms are warmed through and cheese is golden brown.
- Sprinkle with fresh thyme and serve warm
