recipe comes from The Mushroom
Council site: the definitive guide to mushrooms
with mushroom recipes and in-depth information
on fresh gourmet mushrooms, including selected
site is a mine of information if you want to learn
about mushrooms, grow them or eat them!
of the great vegetables in my opinion - and I
have never come across anyone who dislikes them!"
you would like to learn more then visit the website
loaf (8 ounces) Italian or French bread
1/4 cup (1/2 stick) butter
12 ounces fresh white mushrooms, thickly sliced
(about 4 cups)
4 ounces fresh shiitake mushrooms, sliced (about
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces sliced baked ham
1 jar (7 ounces) roasted red peppers, drained
and patted dry
4 ounces thinly sliced provolone cheese
bread in half horizontally. Hollow out each
half, leaving 1/2-inch thick shells.
a large skillet melt butter. Add white and shiitake
mushrooms, garlic. salt and black pepper; cook,
stirring frequently, until mushrooms are tender
and liquid evaporates, 6 to 8 minutes; set aside.
ham in the bottom half of the bread shell; top
with mushroom mixture, red peppers and cheese,
cutting them to fit shell, if necessary. Cover
with remaining shell.
on a baking sheet; cover loosely with a foil
tent. Bake until cheese melts, about 7 minutes.
into serving pieces; serve with knives and forks.
The Mushroom Council