Mushroom-Stuffed Sour Dough Bread with Smoked Gouda

Cremini mushrooms, sauteed in Marsala wine make the filling for this delicious bread that can be used as a side for dinner - or cut into strips for an appetizer.


2 tablespoons olive oil

4 tablespoons butter

2 1/2 pounds cremini mushrooms, stems removed, sliced

2 tablespoons flour

1/2 cup Marsala wine

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon nutmeg

1 large loaf sour dough bread, sliced in half lengthwise

12 slices smoked Gouda cheese

      The Recipe

Heat oil and butter in a large skillet.  Saute mushrooms until tender.  Sprinkle in flour and stir 30 seconds.  Add Marsala wine and stir until thickened.  Add salt, pepper and nutmeg and simmer 8 - 12 minutes, or until liquid is reduced, but mixture is still very moist.

Preheat oven to broil.  Pull some of the bread out of the middle of the loaf halves (give it to the birds) to form a 'trench' for the mushrooms.  Fill each half with mushroom mixture.  Top with Gouda cheese.  Broil for a few minutes until cheese is golden.  Allow to rest ten minutes before slicing into strips or hunks.  Great alongside a grilled steak or as an appetizer.



Share |
Copyright © by Robin Benzle. All Rights Reserved