1 1/2 lbs. mushrooms, cleaned and sliced thin
1 tablespoon dry cooking sherry
1/2 loaf (sliced lengthwise) sour dough bread
6 slices Gouda cheese (regular or smoked)

Preheat oven to broil.  In a medium skillet, sauté mushrooms in a little olive oil plus 2 tablespoons butter until tender. Stir in sherry and season to taste with salt and pepper. Pinch a little of the dough out of the half loaf of bread, just to make a better 'trough' to hold the mushrooms. Spoon the mushrooms evenly over the bread. Arrange slices of Gouda over the top. Place on baking sheet. Cook bread just until cheese melts (that holds the mushrooms in place). Allow to slightly cool before slicing. The part of the recipe I like is that the bread is still soft and chewy. Makes 6 slices. 

Serving suggestions: I think it makes a great side dish to a sliced tomato and shrimp green salad or even broiled fish; or you can slice it into 2" strips and serve it as an hors d'oeuvre.