Mushroom and mozzarella toasted sandwich
- 8 Pane di Casa bread slices
- 40g butter
- 400g Swiss brown mushrooms, brushed and cut in half (alternatively, use Portobello mushrooms)
- 1 clove garlic, whole
- Leave of 2 sprigs thyme
- 150g mozzarella, sliced
- Sea salt, freshly ground black pepper
Melt the butter in a small frying pan over medium heat. Add the mushrooms, garlic and thyme. Cook, stirring, for 2-3 minutes or until the mushrooms are soft and slightly golden. Season with salt and pepper to taste. Set aside to cool slightly. Discard garlic clove.
Spoon ¼ of the mushrooms onto a Pane di casa bread slice. Add the mozzarella on top of the mushrooms. Top with a Pane di casa bread slice. Repeat with the remaining Pane di casa bread slices, mushrooms and mozzarella.
Toast the sandwiches until golden. Serve immediately – buon appetito.
8 Pane di Casa bread slices|40g butter|400g Swiss brown mushrooms, brushed and cut in half (alternatively, use Portobello mushrooms)|1 clove garlic, whole|Leave of 2 sprigs thyme|150g mozzarella, sliced|Sea salt, freshly ground black pepper
Vanessa Bottaro
Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!
Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.
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