Sometimes these last two weeks of December feel like one long party. Heck, I think we may have been partying all month this year. Speaking of parties, one of my favorite treats during the holidays is my mom’s pizza. I’m not really sure why we save this for December as it’s good all year ’round, […]
These mushroom toppers are easy to whip up so there’s every reason to enjoy them at home. Melted Swiss and Mushroom Topper is a spirited combo with nutty Swiss cheese and tangy olives that’s worthy of any restaurant but very doable in a home kitchen. And, like any chef, you choose what goes under the topper. Mild-flavored fish fillets such as farm-raised catfish or poached chicken breast are great picks. Good-for-you veggies like steamed broccoli or green beans get a lot more interesting when they’re crowned with this mushroom topper. And it’s great over bruschetta made from slices of rustic country bread, toasted and rubbed lightly with raw garlic.
Mushroom and Country Sausage Topper is delightfully chunky, with fresh tomatoes and green onions added to the mix. As an all-in-one meal, it’s sensational, whether spooned over flaky baked potatoes, soft polenta or split, piping-hot biscuits. These toppers go with an astonishing variety of foods, but we shouldn’t be surprised. Rich in the savory quality known as umami or the “fifth taste,” mushrooms have the power to transform the flavor of other foods.
Leftover topper? Serve it on something different the next night. Here are the recipes:
In a large skillet, over medium-high heat, heat oil until hot. Add mushrooms, onion, thyme and pepper; cook and stir until lightly browned and moisture evaporates, 5 to 7 minutes. Transfer to a medium bowl, stir in cheese and olives. Season to taste with salt, if desired.
To make bruschetta, brush four large slices of coarse-textured country bread with extra-virgin olive oil. Toast until crisp but only lightly browned. Rub slices with the cut sides of a split garlic clove.
Mushroom & Country Sausage Topper
In a large skillet, over medium-high heat, cook and stir sausage pieces until browned, about 5 minutes. Stir in mushrooms; cook and stir until mushrooms are golden, about 5 minutes. Add tomatoes, green onions, salt and pepper; cook until heated through, about 1 minute.