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Balsamic Mushrooms with Taleggio Cheese on Toasted Ciabatta

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Balsamic Mushrooms with Taleggio Cheese on Toasted Ciabatta
Christina Soong-Kroeger

Good food doesn't have to be complicated or difficult.

This mushroom dish is a case in point - it is hands-down one of the tastiest mushroom dishes I've ever made yet is super-easy to prepare.

You simply toast some ciabatta, brush it with olive oil and top it with hot balsamic mushrooms and Taleggio cheese. The combination of flavours is stunning.

Balsamic Mushrooms with Taleggio Cheese on Toasted Ciabatta would make an easy light meal (served with or without a side salad) or a great first course at a dinner party. You could even used bruschetta instead of ciabatta to make a mini version for a cocktail party.

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Yield: 8 slices

Ingredients:

  • 30 grams butter
  • 1 onion, chopped small
  • 500 grams mushrooms, cut into pieces
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon good balsamic vinegar
  • Handful fresh parsley
  • Salt and pepper to taste
  • 1 loaf ciabatta
  • Good olive oil
  • 100 grams Taleggio Cheese

Preparation:

  1. Heat up a large frypan.
  2. Add butter and let melt.
  3. Add chopped onion and fry over low heat, stirring every now and then, until onion becomes translucent.
  4. Add mushrooms to pan and turn heat back up to medium-high.
  5. Add thyme and fry, stirring occasionally for a few minutes.
  6. Slice ciabatta into one-inch thick slices and toast until well done.
  7. Add fresh parsley, balsamic vinegar and salt and pepper to taste to the mushrooms. Stir.
  8. Once mushrooms are cooked through, turn off immediately.
  9. Slice Taleggio cheese into thick slices and then tear into smaller pieces if desired.
  10. Brush the hot toasted ciabatta with a good quality olive oil, then spoon mushroom mixture on top.
  11. Add a few pieces of Taleggio cheese and garnish with fresh parsley.
  12. Eat immediately.

Cooking Tips:

You can substitue the Taleggio with Jarlsberg, Swiss Cheese or fresh curd. Just be sure to take the cheese out of the refrigerator 10 minutes before you make this dish so that it's served at room temperature. Cheese always tastes better when it's not straight out of the refrigerator.

I prefer to halve and quarter mushrooms, rather than slicing them, so that you can see more of their shape.

Good quality olive oil and balsamic vinegar really make a difference to this dish. Read reviews or try samples at gourmet food shops and delicatessens to help you choose a top quality bottle.

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