mushrooms and greens with toast

Regarding the ever-present stacks of cookbooks around the apartment, my mother joked to me on Sunday that I should open a library. She’s probably right. I don’t think that a week goes by that I don’t* receive at least one new cookbook and I hardly know where to dive in. And don’t get me wrong, I too swoon over the currently in-demand aesthetic of vertically oriented, dimly lit photos of reclaimed weathered barnwood tables boasting sauce splatters and variations on kale on matte pages bound in jacketless books. It’s just that they’re all starting to jumble together.

right before the sun came back out
cooking the mushrooms

But it makes it that much more exciting when one arrives in which it’s so obvious that every single recipe in it has been so carefully considered and executed in a way that clears its throat and announces Here is something new. Now, I’m not going to pretend that I’m a neutral observer of Tara O’Brady’s career. I’ve loved her Seven Spoons blog from the beginning, with its unique blend of Canadian, Irish, English, Northern and Southern Indian influences, all modernized with seasonal produce. And I’ve always wondered when she’d write a cookbook, but I’m starting to think that this, too, might be one of the quiet attributes of the best cookbooks: the wait for it felt like forever. The book does not disappoint. Yes, the pages are matte, the backgrounds are concrete and marble slab (but swoonishly so), the food looks farmers market-fresh but you won’t even be two recipes into the Lunch section — Fattoush with Fava Beans and Labneh! Messy Bistro Salad with Spanish-Fried Egg and Crispy Capers! — before realizing that this book is teeming with just the kind of inspiration we all need. What, that didn’t tempt you? How about Baked Eggs, North Indian-Style or Hummus with White Miso? And guys, I haven’t even left the Lunch chapter yet. There are six others.

wilting the greens
just a little cheese on top

The recipes are inspiring in a very specific, homespun way, clearly the product of years of honed repetition at a family table. While it was hard to choose where to begin, we couldn’t resist the idea of Mushrooms and Greens with Toast, which feels like a cross between a rustic casserole and a skillet of torn-up grilled cheese and butter-seared vegetables that could not be easier to make in that tiny margin of time between realizing dinner has yet to make itself and a small exhausted person returning from soccer practice with expectations of sustenance. You get the feeling the author has been there; Tara wants you to tear everything up by hand (she thinks many mushrooms “look best when spared the blade”). She doesn’t expect you to crank up the broiler just to finish the dish with melted cheese (you just put a lid on the pot and let the heat do its thing). Serving instructions? “Hand out forks, then bring the pan to the table.” What she doesn’t say is “Repeat again tomorrow,” but we most certainly will.

mushrooms and greens with toast

* despite repeated pleas to not send me comped stuff, trusting that if I’m excited enough about a cookbook to want it, I don’t mind paying for it, which serves the added bonus of keeping this apartment from the next Hoarders casting call

One year ago: Strawberry Rhubarb Crisp Bars
Two years ago: Japanese Vegetable Pancakes
Three years ago: Warm Crisp and a Little Melty Salad Croutons
Four years ago: Leek Toasts with Blue Cheese
Five years ago: Spring Asparagus Pancetta Hash and Pecan Cornmeal Butter Cake
Six years ago: Endive and Celery Salad with Fennel Vinaigrette and Rhubarb Cobbler
Seven years ago: Martha’s Macaroni and Cheese
Eight years ago: Pickled Garlicky Red Peppers and Raspberry-Topped Lemon Muffins

And for the other side of the world:
Six Months Ago: Sticky Toffee Pudding and Pickled Cabbage Salad
1.5 Years Ago: Perfect Uncluttered Chicken Stock and Cranberry Orange Breakfast Buns
2.5 Years Ago: Baked Pumpkin and Sour Cream Puddings
3.5 Years Ago: Granola-Crusted Nuts

Mushrooms and Greens with Toast
Adapted just a little from Tara O’Brady’s Seven Spoons Cookbook

I resisted, for once, but I think this would be lovely with some crispy eggs on top. But I’d otherwise consider this a one-pan meal. No, a one-pan miracle. For mushrooms, O’Brady suggests chanterelles, shiitake and oyster mushrooms and I admit I got carried away, buying a few fancy ones (a trumpet mushroom too!) along with creminis, but you could make this entirely with small white or brown mushroom and it would still be delicious. For the greens, kale, chard, spinach or nettles are suggested; I use lancinato kale leaves. And for a cheese, it really doesn’t matter what you use, only that you like it and it likes to melt. Chèvre, mozzarella, burrata, taleggio and fontina are all “fair game,” she writes. I went with a soft, melty fontina and it was perfect here. I used the bread I’m most obsessed with, massive whole wheat sourdough loaves that you can buy in quarters at Balthazar’s bakery on Spring Street or in Englewood, NJ or at any outlet of the Le Pain Quotidien chain, but of course any bread you enjoy eating will work well here too.

Serves 4

3 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 1/2 pounds mixed mushrooms, cleaned, trimmed and torn into bite size pieces (see suggestions above)
2 thick slices bread from a large, crusty loaf (I’d use 4 from a smaller loaf)
2 cloves garlic or 1 shallot, minced
1 tablespoon white wine vinegar, or more to taste (I used 2)
1 fresh red chile, stemmed, seeded and minced or red pepper flakes, to taste
Coarse salt and freshly ground black pepper
6 ounces chopped fresh greens (see suggestions above)
8 ounces of a good melting cheese, thickly sliced (suggestions above)

Melt 2 tablespoons butter and olive oil together in a large, heavy skillet over medium-high heat. One fully hot, add mushrooms to pan and cook, stirring regularly, until they’ve released their water and started to turn golden brown, about 8 minutes.

Meanwhile, grill or toast your bread.

One the mushrooms have a nice color on them, add the garlic or shallots and cook, stirring constantly, for 1 minute. Drizzle with vinegar, most of the chile or chile flakes, salt and pepper and stir to combine. Add the greens; pretty much any kind aside from baby spinach will benefit from about 5 to 8 minutes cooking time, just until collapsed. If you’re me, you’ll add 1 more tablespoon vinegar for brightness at this point. Stir in remaining tablespoon butter and adjust seasonings to taste. Rip bread into irregular croutons and push them into the sauteed vegetables. Lay pieces of cheese atop everything. Turn the heat down to medium low, place a lid on the pan and let the cheese melt, which will take 5 to 10 minutes, depending on the pan and the kind of cheese you used.

Sprinkle with remaining chile, “hand out forks, then bring the the pan to the table.”

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189 comments on mushrooms and greens with toast

  1. Sara

    Love toast, love greens, love cheese….Not a mushroom lover. Any suggestions for a substitute? Leeks maybe? Thanks in advance.

    1. I think it would be delish with a mountain of caramelized onions. But I’m a mushroom lover, and think the caramelized onions would make an awesome addition to the dish as-is.

  2. This looks so delicious. I wouldn’t have thought to do this all in one big pan together, adding the bread. It seems like a very comforting and savory dish that could easily be cooked up and enjoyed on a lazy night.

  3. Meredith

    This looks delicious and perfect for the dreary weather in the Midwest this week! I have see this combination in a few recipes now-but why combine the olive oil and butter when sautéing the mushrooms? Does the combo work better than just having one or the other?

  4. Jane M

    If this mushroom recipe is ANYTHING like the MOCK LIVER recipe – which I make weekly – then I’m all IN! Keep’m coming cuz I too don’t want to become a HORDER – and yeah I could set up a cookbook library here too. These internets and your blog are so INSPIRING!

  5. Bronson

    I made an older recipe from here last night. Chorizo, asparagus and crouton with beans you had adapted from a Jacques Pepin recipe. I added some fresh corn, onion and peppers to make it almost succotash-y. Delicious, but this looks awesome.

  6. deb

    Sara — I’d imagine this recipe is really flexible and you could use any other vegetable, sauteed until crisp-tender. Leeks, yes, maybe asparagus. Whatever you like to eat with cheese, bread and greens. :)

    Meredith — Combining oil and butter raises the smoking point. Butter smokes at a lower temperature than most oils (unless you’re using ghee, which has been clarified) so the butter will just burn over a long medium-high saute. Adding oil prevents this.

    AnnieD — I’ve honestly always preferred Staubs for a few reasons: the handles are never plastic, and thus always oven-safe to a high temperature; the lids are very heavy and the Dutch ovens/cocottes have “self-basting” spikes which encourage any condensation to drip back down into the pan and aesthetically, I like that they’re enameled in black, which hides the stains I have in every white-enameled pot. But, it’s not like I wouldn’t be happy cooking in a Le Creuset or they’re not good pots. I just buy the ones I like more. This, btw, is their 4-quart braiser; I bought it last fall and it’s really a workhorse of a pot, as good for meatballs or braised chicken as it is for sauteeing.

    Bronson — Yes, remembering that dish helped me pick this one. It seems like another fun variation on a quick weeknight one-pan saute. I’m sure you could add sauce here too.

    potatoes — Some pieces stay crips, others softened. Well, I’m not sure that they did right away. We ate this an hour later, so it might not be as soft for others.

  7. Charlotte

    This looks delicious and will be our dinner tonight as I was wondering how to make dinner from the pile of greens and cheese in my fridge. Yum. And thanks.

  8. Oh my. This looks incredible — and the cookbook sounds amazing! Thanks for turning me onto a new blog! As I was reading the cheese suggestions I thought “Oooh yes fontina!” — so I’m glad you went that direction :) YUM!

  9. Linda

    Hi, just wondering if I could throw in a handful of dry mushrooms as well?
    Bought a huge sack to make risotto (for one) and now it sits on the shelf, reprimanding me for my inability to “make do” (along with a jar of smoked Chinese sesame paste, 10 oz minus one tablespoon of St. Marcellin cheese, 500 ml of Beaumes-de-Venise and half a stalk of lemongrass……)…
    One of these days I have to learn to resist the siren song of food porn….just not today.

  10. Trisha

    Mmm, this reminds me of a greens and mushrooms on toast dish from Vegetarian Cooking for Everyone that I haven’t made in ages.

  11. Here’s a toast to toast! I love this idea. The thickly cut melting cheese looks really really tasty too. Always trying to eat more kale (love mushrooms) and here’s a great way to incorporate more kale in my diet. My dr. actually says I have high cholesterol and need to lay off the chicken wings and eat more greens (like kale). Great place to start!

  12. anne

    Obviously it’s not that pointless to send a cookbook, if the cookbook is going to be advertised on here with a link to amazon to purchase it ;)

    1. deb

      anne — I actually buy all the books that are mentioned here. If I’ve been sent a comped one, and I like it enough that I want to cook from it — sadly, this is rare — I just give it away and buy my own copy. It’s a weird system but it’s important to me that I’m not advertising things here/suggesting that anyone buy things that I got for free. And, it’s a good pulse-taker, because if I feel resistant to paying $20 for the recipe, I probably don’t like it that much.

  13. anne

    Also thank you for posting the recipe. I am going to try it with chunks of bagels instead of bread for a breakfast dish!

  14. This is the perfect meal for a girl who just moved to a different country, went from a dream kitchen to almost no kitchen (2 burners!), and has a budget to think about. Also, winter is coming. Again. And this seems sufficiently war/hearty enough for a winter meal.

  15. My husband will eat the kale I like to cook but I think when I throw in a ton of his beloved mushrooms and smother it all with “torn-up grilled cheese” he’ll actually thank me. = )

  16. Ellen

    I made this as a side dish for dinner tonight and it was delicious! I had a large quantity of cremini mushrooms, baby spinach, toasted semolina bread, and havarti cheese. It was a hit, and next time it’ll be the entree. Even my 15 year old who hates spinach loved it. Thanks Deb!

  17. Kekawaka

    Did this as Dinner for One tonight, and it was amazing! While I had the oven hot to make the toast, I also roasted some freshly picked asparagus as a sub for the greens. Oh yeah, I also drizzled the torn bread cubes with a little olive oil and minced some fresh rosemary over it before toasting. All in all, this is a great base recipe that I’m sure I will play with again in the future, and I’ll look for the cookbook, as well. Thanks!

  18. Cindy

    This post was the worst of the worst posts by the pretentious snob that you are. I have followed you on and off for years, and this post was again a reason NOT to follow your blog. DELETE DELETE DELETE!

  19. Renee

    From a mom of a nearly 6 year old to another…did he eat it?

    Ps…Ignore the crankies. You are a gem of a blogger – keep doing your thing!

  20. Wendy

    Yay, this one totally works here in the southern hemisphere too where it is mushroom season right now – this is going on the list for next weeks meals (after we’ve been to the market to get the aforementioned mushies and kale :-)
    Yumbo, as my partner and now nearly 3 year old would say!

  21. Laura

    Deb –
    I’m shocked at the rudeness some people fling in the cyber world. Gotta feel a bit sorry for those who feel they need to smear their own unhappiness on to others. Keep doing your thing, as so many of us appreciate it.

  22. Rachel

    I very rarely leave comments, but I am shocked at the rudeness as well. This was a fine post, and the last thing I would call you is pretentious. Seriously!

  23. Keta

    I made this tonight and everyone, including teenage boys, loved it! I used red chard, edam, Aleppo pepper flakes, and white wine vinegar, with a fried egg on top.

  24. Michelle

    For those looking for a mushroom substitute, try chickpeas. I make something like this often to bring for lunch. Instead of adding bread, which gets sogg, you can stuff the whole thing in a pita.

  25. Made this tonight and it was delicious but a touch small for two of us. Though I’m used to cooking and having leftovers. I added a couple olive-oil fried eggs to round it out. Next time I’ll use more mushrooms and serve with a side of beans or similar.

    What do you think would pair well with this dish? The flavors are so perfectly balanced and yummy I don’t want to mess it up.

    Regarding the bread, mine came out with a really great crisp/chewy texture and deliciously soaked up the small amount of juices.

    Cindy’s comment is so out there, it almost makes me laugh. I wonder how Deb’s voice sounded in her head? Was it hangriness that made her lash out?

  26. I was using up mushrooms and greens yesterday. I made the mushrooms into a pasta sauce and made a salad with the greens, but now I wish I had used this recipe. It looks delicious! I’ll make sure to tell Tara the same :) Greetings from Madrid!

  27. This. Sounds. Amazing. I love mushrooms, and cheese, and kale, and bread. But mostly, with a new baby and a toddler in the house, I love a dish that can be made with minimal fuss in just the one pot.

  28. Klara

    I’m a big lover of putting things on toast, but how did it never occur to me to just put toast in things instead? I shall be making this very very soon.

  29. Lori

    To Cindy, if you do not like what you see just unsubscribe. That is the classy and mature way to handle your strong emotions. But all of your criticism and shouting says a lot about you. Bye Cindy.

  30. Dahlink

    @Deanna #26–I lived for two and a half years with a kitchen that had only burners, no oven, and a teeny tiny fridge that would work in a college dorm. It was amazing what that kitchen could turn out, with a little thought. I had to go shopping just about every other day, with my string bag, and we ate very well and even had great dinner parties. Enjoy your change of pace!

  31. Anna

    I have never posted before, but am an avid fan of your blog and your recipes.
    I just wanted to add my voice to those saying “ignore this crazy Cindy person”!
    I actually went back and re-read the whole thing to see which bit was pretentious, and I still can’t see it.
    Just wanted to say that, in case you’re the type to take the one negative comment to heart, rather than the hundreds saying how good your food and writing are.

  32. Willah

    Looks really good. It (dimly) reminds me of an Elizabeth David recipe for a ‘tian’ where if I recall correctly, eggs are actually stirred in as an integral part of the dish. I have mushroom-loving small kiddies so will have to try this.

  33. Jane

    Deb, I just wanted to say thanks for remaining ‘sponsor free’ I hate sponsored posts, they just feel fake to me. This dish looks amazing and I love mushrooms!

  34. Margy

    Comparison is odious, says I forget which Shakespeare character, and I feel guilty even saying this, but the *Seven Spoons* cookbook is just not as much fun to read as your stuff, Deb, imho. Word.

  35. deb

    Melissa — Glad it was a hit. I think it would be nice with a tomato salad, or a tomato and white bean salad, once better tomatoes are in. Or, if it’s cooler (surprisingly so in NYC today!) maybe this simple cauliflower soup? Which, btw, when I started making it with this stock, got even more amazing.

    Renee — Yes, he ate it! AND I packed more in his lunchbox the next day (I had dinner plans, or there would have been no leftovers). I was nervous about the pockets of greens, which he occasionally claims he doesn’t like, but he plowed right through them. Seriously, this is going on repeat.

    Another thing I liked — Clearly, you could sauté these vegetables and pile them on toast, cover with slices of cheese and broil, but you’d use a lot more bread. I liked this as a way to stretch two (meaty, large) slices into a four-person meal.

    Cindy — ¯_(ツ)_/¯

    Re, comment moderation — I don’t delete critical comments, because I certainly don’t only need people to be nice and complementary here (also, how else would we know if a recipe needed more work?) plus I really do appreciate feedback but on the rare occasion (seriously rare, you all are an extremely polite bunch, especially for the web!) when someone leaves a more spiteful/rageful comment that’s more about spewing insults — such as this — I do usually delete it, mostly because it’s obviously not adding anything to a critical conversation AND tends to derail the conversation from that point on. Alas, I just didn’t see that this had come in until this morning. Is this a snobby post? I hope not, I certainly don’t see it and wouldn’t want to write anything that could be construed that way. Maybe Cindy can come back and tell us more calmly what she was unhappy with, or why she was reading in the first place if she found this site so distasteful.

  36. Kim

    Also, I don’t want to jinx it, but the “Surprise Me” button hadn’t worked for me for a long time, and now it does!! There goes my morning.

  37. Linda

    Ahem so I got skipped over AGAIN…#41

    But, unable to resist the temptation of your glorious photos (and being prone to over-analysing stuff, convinced that you did it on purpose to force me to grow some independance) I went ahead and made it with dried…

    Delish! And even better was the ephiphany that I CAN DERIVE from recipes…I am freeeeeeeeeee from now on from doubts in the kitchen!!! .(celestial light, please…OK that’s an exageration. But it is the first time in a long time I’ve “made do”…

    So thanks, Deb, for ignoring me or overlooking me ;)

  38. deb

    Linda — I am so sorry. I don’t know how I kept missing your comment! (I think maybe there was a lot of spam I was fishing out as I read these, and I lost track of what comment I was on?) DRIED MUSHROOMS: Not too obvious of a question. Yes yes yes you can use them. Just soak them in a hot or boiling water until they’re soft and tender and add them at the end of the sauteeing process (with the other now-soft mushrooms). I am glad it all worked out

    Kim — Was it an issue on an iPhone or an iPad? We’d been aware of it there. It’s a Safari mobile issue; they’re limiting redirects and we haven’t been able to find a workaround. We’d love to, but pretty much all “randomizer” plugins/features utilize redirects… [P.S. Just reread your comment hours later and realized I’d read it wrong, that it’s working now again: HOORAY.]

    Tomato and white bean salad — Olive oil and red wine vinegar, salt and pepper, maybe a minced clove of garlic? Or maybe with some homemade or storebought basil pesto? Or you can get fancier, with slow or quicker roasted tomatoes. Basically, I love all intersections of tomatoes and white beans.

  39. This looks like a perfect farmer’s market dish! I can already imagine ambling around on a lovely, lazy Saturday morning, going for whatever mushrooms, greens, cheese and bread strikes my fancy. I’ll report back if I do get a chance to make this dish!

  40. Richard O

    All great comments which I always appreciate for the additional variations. My problem is with cheese and the “c” word (cholesterol). Does anyone have a work-around suggestion. Feta cheese comes to mind? As for our friend, Cindy, I hope she has a good day. The best to you, Deb.

  41. How would one actually go about writing a blog post about greens, cheese and toast that’s pretentious? Granted, this particular recipe isn’t my cup of tea, but still and all…. :D

  42. Louise

    You had me at mushrooms and greens…and toast. I’ve been checking the comments throughout the day and it’s official – I’m making this tonight! I’ve got a bunch of kale in the frig, a variety of mushrooms (fresh and dried) that my husband brought home as a surprise from the Asian market the other day (it was indeed a surprise and I’ve been wondering what to do with them), crusty bread, and even before I saw Deb’s comment about the tomato and bean salad on the side, I’ve been thinking of adding a can of drained/rinsed cannelini beans to the mixture and maybe going more savory with a Parmesean cheese. Thoughts on the beans and parm?

  43. Mels

    Deb you and SK are awesome!! #31 Cindy should promptly take a hike and never return with her hangry attitutde. What a nincompoop.

    Secondly this recipe looks insane and I can’t wait to try it this weekend!!

  44. Jill Fontes

    ppsssshh, haters gonna hate. This blog is awesome and has taught me so many things. And you’re an incredible writer. Can’t wait to try this recipe, I have a hunk of bread frozen right now that I couldn’t part with, looks like I found its fate.

  45. The blog-o-sphere is going crazy for Tara’s book! I love all the support fellow bloggers are showing for this new release :) I am a recent reader of ‘Seven Spoons’ but will be purchasing a copy today as I feel like I’m missing out on these amazing recipes hidden in the book!

    Thanks for sharing Deb! As always I love your posts <3

  46. Melissa

    Deb, I had the pleasure of having you speak a few years back in Toronto, during your book tour. I remember later telling my aunt and uncle, who are also big fans of yours that in person, you were adorable, charming, funny, and down-to-earth, just exactly like you are on the website. Pretentious is the last thing that would come to mind. sheesh. I look forward to reading the pre-recipe posts nearly as much as the recipes – they are always so much fun.

    (also hoping adorable is not offensive to a woman in our age demographic – I mean it as a compliment)

  47. Susan M

    Lordy Loo! Made it (with curly kale and chèvre) and it turned out beautifully. I was a little worried at the beginning as there was soooooo much liquid after the required amount of time browning the shrooms. Again, it’s damn delicious – thanks Deb xox

  48. Sarah

    Tell Jacob to go for a cello! Fellow cellos are the best (and learning it won’t sear your ears as badly as the violin…) ;-)

    As to the recipe: my husband is going to explode – another one-pan dish involving melted cheese! *glee* :-D

  49. Andrea

    So good. I put some crispy eggs on top because I couldn’t be bothered to make another dish with protein. Used lacinto kale, baby bellas, sherry vinegar, and Taleggio. It was delicious. I will be making this one again soon.

  50. Nancy

    Not sure how you resisted adding an egg to this. It begs for an egg and I added one at the same time as the cheese. Perfection!

  51. Mieke

    Hi Deb,
    A little sidetrack if I may, a question on one of your earlier comments.
    On Ghee, do you use it a lot, do you make it yourself?
    If I make it, I find it difficult to prevent the stage from browning. Which offcourse can be used e.g. in your awesome ricecrispies treats ;-) But you’ld need a jar of the golden and not yet browned clarified butter if you would like to use it for meat or in the recipe above, wouldn’t you?
    Any tips from your side?

  52. Teresa

    This is definitely on this list for dinner this week, yum! And like another commenter above I’m stoked that it’s good for the current southern hemisphere weather too! Hooray for spring/fall greens and shrooms. I’m not sure I can resist the temptation to add a bit of bacon though, in with the mushrooms… :-)

  53. Lisa

    Not to derail from the food – which is both swoonworthy and spoonworthy – but what on earth is up with people? More than one. I’m going to say they were just hangry – maybe that’s why they were looking for recipes, and yours look so good that the time gap (even with such wonderful instructions as yours) between seeing deliciousness and being able able to consume such deliciousness triggered the hangriness. (Hanger?) Deb, you’re fantastic, please keeping doing what you do.

  54. Jill DC

    I made this last night and it was wonderful. I added onion and used 10 ounces of greens (organic turnip and radish greens from my garden). Baby bellas, jarlsburg cheese and rye bread. Rustic, simple country meal – loved it!

  55. Sara

    I made this last night and it was great! I’ll definitely add this to my usual rotation – and next time I think I’ll have to put an egg on it. Thanks for another killer, easy, delicious recipe.

  56. Sarah

    I normally love your blog (must make toasted marshmallow milkshake immediately), but this recipe is a little basic. It’s essentially mushrooms in toast with a little bit of whatever-you’ve-got-kicking-around added in. The cookbook sounds equally mediocre.

  57. alex

    Wow, this was so much more than I expected it to be! I worked with what I had – the greens ended up being asparagus and a healthy bunch of parsley (almost used as if a green). I used a shallot instead of garlic, and sherry vinegar rather than white (I always think the flavour of sherry works beautifully with mushrooms). I have never prepped mushrooms by tearing them up before, but the texture it gave the dish was great! Thanks for sharing Deb; had (somehow) never come across Seven Spoons – my interest has been piqued now!

  58. alex

    P.S. Sarah, have you made this? I think there is a reason Deb shared it – I was’t expecting a huge amount from it, but it’s actually super delicious — and a really nice spin on that whole mushrooms-on-toast thing. I have had the latter a million and one times; this really was a much better version of it, but just as easy. Sometimes, I really feel like it’s these simple recipes that elevate something ordinary that are the best finds.

  59. deb

    Sarah — Not every recipe is going to entice every person, of course; it would be impossible. But, if it helps to know, when I’m deciding what to share here, I look for things that are more than the sum of their parts, or managed to transform the predictable/humdrum (cooking broccoli, sauteeing zucchini, asparagus and croutons, e.g.) in ways I hadn’t expected, without expecting anyone to run around for special ingredients or spend 3x as long cooking. That this came together to be a lot more than its title lists it to be, is what made it exceptional to us. [Whoops, just saw Alex’s comment came in at the same time. I promise, we’re not trying to gang up on you.]

  60. Ellie

    Oh man this was amazing! I made this for dinner tonight (husband’s stuck at work and this is the perfect dinner for one) and my lips are still tingling from all the extra red pepper flaked I added. Fontina was definitely the right choice, melty-cheese wise, and it would have been out of this world with a little flurry of freshly grated parmasan. I cheated and stuck it under the broiler for that extra crispy texture on the bread cubes and cheese, I just couldn’t resist!

  61. Ellie

    And Sarah, this really is anything but basic and my blissfully happy tummy can attest to that! Add Deb’s perfectly crispy egg as I did and it shows how everyday items can be elevated to levels of culinary perfection. This is why Thomas Keller’s trademark dish is fried chicken-it might be “basic” in the hands of a less skilled or creative chef but his skills as technique are what make it worthy of Ad Hoc at Home.

  62. Meghan

    I just finished making this using asparagus instead of mushrooms. I toasted the bread after it was ripped on a cast iron skillet, and threw in some leftover baby potatoes I had lying around when the cheese went in. Absolutely delicious and a very flexible recipe. Thanks, Deb!

  63. Brenda

    Made this tonight and it was a huge hit….the perfect weeknight meal. The simplicity and power of the few ingredients makes this a great recipe.

  64. Mary

    Made this tonight and it was incredible. Used spinach, baby Bella’s, and white mushrooms since that’s what I had on hand. Also used crusty rye, sriracha for the heat, rice vinegar and fontina. Made about a third of the recipe since it was just me tonight and liked it so much, I ate it all! I’ll make this again soon and will try it with an egg.
    Love the blog Deb-have tried many recipes and enjoyed them all so please keep on keeping on.

  65. My kind of recipe – so of course we had it last night, even though I wasn’t sure my husband would be thrilled. Happily, he said he would eat it again – this said as he was cleaning every last bit out of the pan and shoveling it into his mouth. Really for him I think the fried egg on top is what made it acceptable, and the cheese. I loved it as written but he isn’t a huge mushroom fan. He would probably be happier with 1/2 of the mushrooms replaced with potatoes. Just a suggestion for other mushroom non-lovers.

  66. Lore

    After a couple of months in NY, my bread addiction kicks in, particularly my love for crunchy French baguettes instead of chewy ones. A good place to find such a baguette?

  67. I’m going to make this one fasure! I love an easy mushroomy dinner. A tip about mushrooms I want to share. Everytime I make anything with mushrooms I do what a chef in Halifax shared – I heat an iron skillet til a drop of water bounces on it. Then I put my mushrooms in -not too many -no crowding the pan -and I sear them for less than a minute before adding olive oil or butter depending on the recipe. No shrinkage, no watery expulsion.I do this even if I’m making soup -anything.

  68. Jill Fontes

    So I used left over bread I had in the freezer, quickly toasted it and then threw it in. I also used dried mushrooms instead of fresh and topped with smoked Gruyere. Everyone loved this!! It’s incredible, as is, the size was good as a side for 6 people.

  69. Pip

    I don’t understand why people come on here to say that they don’t want this kind of recipe. If they try it and it doesn’t work, they could say so, but just to say “this doesn’t appeal to me personally, so don’t post it”?!! I wanted to say – please DO keep posting all kinds of recipes. I love simple ones like this as much as the complex ones – with simple recipes, I can get the idea and go and cook it without following an intricate recipe. This sounds fantastic. Thanks Deb!

  70. This looks incredibly easy and delicious.

    And the ingredients are so simple.

    I definitely will be trying this, with and without a fried egg on top!

  71. This was super good. Just made and devoured it. Halved bread (2 slices) and cheese (4 oz total) and it was just enough food for 2 ladies who lunch. Thanks for curating and sharing the recipe; I’m on library wait list for the cookbook.

  72. Deepa

    This was great! I miscalculated the amount of mushrooms and halved the bread and cheese to make up for it — worked like a charm, and we’ll certainly make this one again and again.

    Jan’s tip reminds me of a favorite mushroom preparation: seared in a dry cast-iron skillet preheated in a 500-degree oven before adding butter/shallots/parsley for the final couple of minutes. The best!

  73. amanda

    ooh, was I excited to try this. I’m not a vinegar person, so I deglazed the pan post-mushroom saute with a glug of white wine, a squeeze of lemon, and grated in a pinch of zest for good measure – perfect. Trumpet mushrooms really made an amazing pot liquor.

    also, a box of prewashed baby “power greens” (I got a chard/kale/spinach/mizuna mix) can be dumped into the pan without any prep and cooked in 2 minutes, for you fellow overworked weeknight-dinner-eaters.

  74. Jenn

    I just made this for dinner tonight, and may shamelessly eat the entire thing myself. Holy moly…so good! I used plain old cremini mushrooms, Monterey Jack and a kale/spinach mix. Heaven! Will put this into heavy rotation.

  75. Jenns

    This is my new favorite meal. I was eating this last night and thinking how I could probably eat it every night this week and never get tired of it. You have the best recipes.

  76. BuffaloLove

    Loved this! We almost always have stray mushrooms, cheese and wilting greens in the fridge and this was perfect and delicious! Left out the vinegar and added a twist of lemon juice at the end instead. Can’t wait to make it again!

  77. Vidya

    Amazing. Vegetable-focused one-pot meals like this are my favourite thing ever. Thank you for the suggestions for vegetables other than mushrooms. As much as I love them, they are ridiculously pricey in my coastal Australian town and not really justifiable for a meal like this, which I want to cook at least once a week. I’m also going to try leaving out the melting cheese and go for thick strips of fried haloumi at the end. It won’t hold together as well but it will be delicious.

    Speaking of delicious mushroom dishes, have you tried the mushroom and cabbage “lasagna” from Elaine Louie’s old Temporary Vegetarian column?

    1. deb

      Vidya — I have not, but I loved that column and while I’m suspicious of noodle “substitutes” I adore cabbage so much that I know I’d love it. Thanks for the tip. Also, I think haloumi would be wonderful here. I’m obsessed with it, but it’s quite expensive and not always easy to find, even in NYC, so I don’t feature it much here. I eat it as often as possible, though!

  78. Anna

    DO you have an estimate of about how many ounces/grams of bread you used? My loaf is a funny shape so I’m not sure how much I need.

  79. Kristen

    Thank you for posting this recipe! Love! Love! Love! And previous to this recipe I had never liked cooked mushrooms. But this was really delicious.

  80. Jeanne

    I’ve made so many of your recipes now, and I’ve loved all of them. I just finished eating this one (so good) and I’m about to make your granola for the morning. After all of these years of reading your blog, you feel like an old friend. Thank you for the great stories, thank you for your insight, and above all, thank you for the food. Next time you’re on the west coast, I’ll bring my dog-eared, oil-splattered copy of your cookbook and tell you in person.

  81. Maureen

    This is up for the second time tonight for dinner! This time with the addition of cauliflower. I used chevre and shredded mozzarella but might skip the mozz tonight, it couldn’t compete with the goat cheese!

    Also, we had friends for dinner and with their contribution of Nancy’s Chopped Salad it ended up being a completely SK meal unintentionally! Lazy pizza dough (one topped with shaved asparagus, and my addition of bacon) and Strawberry Summer Salad made for a delicious meal all from our favorite food blogger!

  82. Allie

    I just tried this recipe with some dried wild mushrooms I had, and was naughty and added bacon. Oh MAN, this is my new favorite way to sneak vegetables in my diet, it was fabulous! The warmed up leftovers the next day were even better!

  83. This recipe looks exactly like my perfect meal!! Mushrooms are my absolute favorite food so I’m making this recipe tomorrow! My farmers market has several varieties of mushrooms – excited to throw a few varieties in there!! Thanks Deb!

  84. Emily

    i finally made this tonight, it was SO GOOD. my veggie-hating 9-year-old said the greens were her favorite part! (I’m freaking out!) I made it without the bread and put everything on top of mashed potatoes after the cheese melted. It was like a super delicious, cheesy mushroom gravy. Which was perfect for my vegetarian family. Much love to you! Much love to your little one!

  85. frances

    no doubt this recipe, like all your others, is delicious exactly as written, but it’s also a great flexible recipe based on what’s hanging around. only 4 oz of mushrooms? added a diced slightly wilty yellow squash. ancient potato that was begging to just be used already? dice, fry, perfect. i used a 4 oz log of goat cheese. it got a little dried out rather than melty, but the sharp, tangy flavor was fantastic with the spinach. and since we needed to stretch this to cover two lunches the next day, i topped the bowls with crispy fried eggs. so good. i saw some earlier commenters criticizing the simplicity of the recipe, but this is one of those dishes that becomes so much more than the sum of its parts, plus it’s fast, easy, and likely infinitely adaptable.

  86. Meredith

    Made this on Thursday as a quick dinner for two. Then we reheated the leftovers Saturday morning for breakfast! Delicious, delicious mushroom wonderfulness. Only used cremini mushrooms but this will be made again so we can try other types!

  87. Mary Mac

    I’ve made this numerous times since it was first posted and it’s fabulous. I’ve varied the greens (chard and spinach are my faves), the mushrooms and the cheese, but it’s always delicious. Instead of toast, I’ve always used homemade garlic croutons so they retain some crunch. Yum! Love the blog Deb and am so glad you keep at it. You inspire me daily.

  88. Brooke

    This sounds absolutely amazing and, because my eye doctor has said I need to eat more greens, will be made and served next week. I love the whole concept of simple, substitutable, healthy recipes, ones that inspire rather than dictate.

    Cindy, get a life.

  89. This looks great. I feel like it may be missing some herbs. I think I’ll throw in a little sage & thyme to play with the acidity of the vinegar. p.s. LOVE that you’re a Staub person, Deb. I feel like the pots are also a bit more heavy than Le Crueset dutch ovens. Thanks for posting.

  90. This was great! I fried an egg on top and called it breakfast. The vinegar was a great addition– it really made everything come together. (I used red wine vinegar because I was out of white.) And I just used plain old white mushrooms off the sale rack in the local grocery store.
    I, for one, appreciate that you have such a variety of recipes on your site–some very involved and more challenging (like the lasagne completely from scratch) and some, like this one, that are pretty easy and still help me think of new ways to use the ingredients I already have on hand.
    Also, I appreciate that you don’t talk about books that you are not willing to buy yourself. I think it’s a great system. (And I suspect that Cindy sent you a cookbook and now feels dissed that you didn’t want it. If someone is that ticked, it’s usually about more than a simple sauté recipe.)

  91. Chum

    Good lord this was good. I made it with what I had b/c it was cold & windy & rainy (whole wheat baguette, brown mushrooms, asparagus, beet greens, red pepper flakes, and mini fresh mozzarella balls). I also topped it with an egg (power of suggestion, Deb) and a drizzle of oil. Got my avowed meat-eating-mushroom-hating boyfriend to gobble it up and ask for seconds. Who knew it was possible?

  92. Steve

    I made this today, using shallots during the cooking of the dish, but then used your standard grocery store variety garlic bread as the “toast.” The garlic bread worked better than I could have imagined, imparting so much flavor, and it crisped up nicely. Finally, gruyere was the cheese of choice, and to say the least it was a hit! Thanks for sharing.

  93. Lyndsay

    This looks amazing. I really want to make it with the mushrooms you recommend but can’t justify the cost (£5.5/pound for shiitake). Thus I am working on growing my own in logs. Can’t wait.

    1. deb

      Lyndsay — Whoa, tell me more! Now, I don’t want to discourage you — in fact, I want to cheer your project on! — but you can totally use inexpensive cremini here too. I think they’re flavor can be just as dynamic as the fancier ones.

  94. I made this a couple weeks ago & am making it again with a friend tomorrow. Last time I used an amazing white wine from Jura (in place of the vinegar) & somehow tracked down a roblechon to melt on top. The pairing was dynamic. Tomorrow I have a great Italian white that has some ‘old vine’ characteristics & I’m going to use a robiola. The wine has enough character I think it will really stand up to the mushrooms & cheese. This recipe is a great example of something with solid building blocks in the flavor department that, layered with some other improvised ingredients, turns out unforgettable.

  95. Kari

    I intended to make something more extravagant with the 2 lbs of mixed mushrooms I bought (mostly just cremini and white button), but I just didn’t have time for deep dish quiche or bourguignon or marsala. I’m glad I search your mushroom recipe list and found this because it was delightful and came together in about 40 min. I used red chard for the greens and not only was the color lovely, but the earthy taste went really well with the ‘shrooms. I don’t know why I’ve never thought of tossing croutons into a dish like this before, but I’m sold on the concept! (I used some great rosemary olive oil bread from last week that is starting to get a touch stale.) I intend to top the leftovers with an egg…and extra cheese of course.

  96. Lilian

    This is perfect dreary cold-weather comfort food! We made it back in May when you first posted it; it was yummy enough to try again, but it felt like the wrong season for it, so it ended up bookmarked until something jogged my memory this weekend. This time I splurged on baby bellas, and, since we didn’t have hearty crusty bread, used two split English muffins for the bread (instead of the plain wheat sandwich bread I’d used last time, which was merely adequate), and added some kielbasa for additional protein for the hubby’s sake. I don’t know if it was upgrading the mushrooms and bread or the addition of the meat that did it, but this time around it was so good, hubby declared that needed to go into the regular dinner rotation. I agree! Thank you for sharing this – it really is a recipe that is more than the sum of its parts!

    1. Lillian

      Over a year later and this is still in our list of go-to recipes! We’ve nicknamed it “mushroom mess” ’cause it’s quicker to say. Just made it today on a dreary, chilly Minnesota day that reminded us that winter isn’t quiiiite ready to let go. Thanks again for the winner!

  97. Shirley

    I certainly don’t want to add any more attention to such a hateful person as CINDY
    but please, Deb, totally ignore her. You were my first food blog and always my favorite!

  98. Julia

    This was tasty! I used baby portabella mushrooms and kale ribbons. The fontina was great, too. This was a good weeknight supper because it didn’t take too long. (My kale was already washed and prepared- greens take forever.)

  99. I made this tonight with crimini mushrooms, kale, arugula, and gruyere and it was delicious. I served it over grilled bread instead of incorporating the bread into the dish and it was so hearty and warming. Definitely more than the sum of its parts.

  100. Rachel

    Simple ingredients that come together for major wow– I definitely agree that this is a recipe that is more than the sum of its parts and it has worked its way into my rotation! Usually I make it with creminis, kale and fontina… tonight I found some king trumpet mushrooms and maitakes on sale (!!) and threw them in with white buttons, kale/chard for the greens, and fresh mozz to top it off– so, so good. Thanks for another winner, Deb!

  101. This was delicious- I followed the recipe exactly, using 2 Tbs. of vinegar
    and swiss chard. The cheese was fontina and melted beautifully.
    I wonder if you could chop the mushrooms and greens more finely, omit the
    croutons, and then serve it on toasted baguette for an appetizer.

    Anyway, it was really good- my husband and I both liked it a lot.

  102. Alice K.

    I made this tonight and was pleased with the results. We were just two, so i used a bit fewer mushrooms than the recipe called for. I weighed the chard to the amount specified, but next time would use much more. I think I would serve it over toasted bread as for me the croutons in the pot thing didn’t really work. Good flavor from baby bella mushrooms and fresh mozzarella. Thanks, Deb!

  103. briarrose1987

    In case anyone else was wanting to veganize/remove the dairy from this (drat my son’s allergies!) I successfully made this with Country Crock for the butter and Chao slices for the cheese. Not quite as good as the original, but it scratched the itch.

  104. I wanted to make this the day you posted it. It only took me 28 months. This recipe is great, much more than the sum of its parts, and I am quite sure I will make it again. But the main thing I wanted to say is that it reminded me of the excellent scalloped tomatoes with croutons on your site, which I also made recently, after eyeing it for years. Both have a very straightforward vegetable + bread + cheese combination, although that one finishes in the oven. It’s such a simple idea that I’m amazed it isn’t more widespread. Experimentation with other vegetable and cheese combinations seems totally called for. Would love to know if you have any ideas :) Thanks Deb, you do amazing work!

    Two other notes: why hasn’t anyone ever told me to tear mushrooms before? I doubt I will ever chop them again. And second note, you recently posted a quick fried rice version of a more elaborate zucchini + tomato casserole. Wanted to say that I am all for such modifications, and would love to see more of these “shortcuts”. Thanks again!

  105. Mona Y

    I made this the other night, it was outstanding. I used a few day old bread that I made on Sunday. I used spinach and mozzarella cheese. I will make this again next week for my Mom and I. I think I will use a different cheese. I know it’s be without meat, but I might try it with some turkey Italian sausage.

  106. Laura in CA

    I’ve been wanting to make this forever and finally did tonight. SOOOOOOOOO yummy!!! I think I had a smidge too much cheese, and next time I’ll make thinner slices and/or less ounces of cheese – but – WOW. The pepper and red pepper were key, too!

  107. rhetzel

    Wow. Seriously. Make this today! I ended up using 2 slices of seeded bread and 2 slices of pumpernickel and havarti cheese and it was phenomenal. I can only imagine how good it would be with a really good crusty bread and burrata. I did broil it to melt the cheese, but only because I like browned cheese, it certainly would have been great just melted.

  108. Gavin

    Great winter fast meal. I doubted it the entire time I was making it, but I love mushrooms so knew I’d be fine even if just OK. I’m not sure if vinegar is the secret but this was so delicious. Much better than expected. I’ll be making it again. The torn bread and taleggio was perfect.

  109. Anna

    Oh. My. Goodness! What a perfect late Winter/early spring dish! I used shitake mushrooms, shallot, aged gruyere, and 2tsp of aged English apple cider vinegar (it’s what I had on hand). And I did not resist the urge to top it with a fried egg :) This is remarkably delectable! Deb – you made an ordinary Sunday night positively sing!

  110. janmorrison12

    I said I’d make this in 2015. I forgot I said it and I never did. But now, April of 2018, I’m making it for the third time in two months. So very delicious! And easy. And did I mention delicious?
    Deb – just want to say that you never ever let me down. If the Queen was coming for dinner tomorrow night – or my best pals – I’d cook some recipe of yours without even pre-testing it because they always work. Thank you! I adore cooking and did it professionally for a short time – and I love to riff on what’s in the bottom of the fridge, but after a tough day knowing you’re in my corner makes it even funner, which apparently is not a word. So thank you!

  111. Katie

    This is way better than you think it will be based on the ingredients. Like, mind blowingly better. I made it for my toddler and I once before, and just made it for myself for dinner. So good, so flexible, so easy. It almost makes me want my husband to go out of town more often, ha! (Not a lover of these green veggie heavy meals)

  112. Julia

    I made this tonight to save us from either pantry pasta or takeout. I was happy to use up three things that had been languishing: two pounds of portabellas, half a sourdough, and 3/4 of a block of Cracker Barrel sharp cheddar. This dish was hearty, and perfect for a lazy rainy Saturday night. The greens unused were the bagged torn kale that I keep around for my morning smoothies. I’m sure this dish could be elevated by the different mushrooms and maybe some fancier cheese (comte would be my pick) but even in tonight’s humble iteration, it was really good.

  113. Sheila

    This is so good! I used baby bella and shitaki mushrooms, white balsamic vinegar, kale, gruyere cheese, and pan toasted Tuscan garlic bread cubes with olive oil before adding. My adult son who does not like mushrooms thought it was amazing

  114. Casey

    I first made this last month because I need more iron in my diet, and both leafy greens and mushrooms are good for that. I loved it so much, I have made it twice more since then, and intend to make it again tonight. We had an unusually cool June and it was absolutely perfect for evenings in the 50s. That said, I just finished some leftovers I made last week right now (like, the last bite is in my mouth), during a heat wave, so maybe it’s also just that this is awesome.
    I was looking to add a little more protein to it, so I added thin slices of pre-cooked chicken chorizo instead of red pepper flakes (of you don’t like spicy, I’d go with turkey kielbasa). This works great, so long as you stick to adding close to the correct amount of vinegar; if, like me, you decide you know what two tablespoons of vinegar *looks* like, that can overpower the chorizo.
    It’s the perfect size recipe, because I can eat it once fresh and then take leftovers for lunch three times, which is exactly how long it takes me before I get sick of leftovers in one week.

  115. Cinde Priano

    I made this today using my “quarantine” groceries: a package of sliced criminis and bagged escarole that was starting to wilt. I had already sautéd the mushrooms and deglazed with dry sherry, when I found your recipe. I continued using dry sherry instead of vinegar, and my remaining manchego cheese, a slice of rosemary bread. It was amazing!

  116. GT

    Just made this in as a quick dinner and to use up some really nice chanterelles/trumpet mushrooms/shiitakes. I didn’t have any greens other than baby spinach, and didn’t have any good bread (and didn’t want to go to the store just for one thing), so I ended up using Trader Joe’s Kale Gnocchi to substitute for both the kale and the bread. Used mozzarella for cheese topping

    It was so good! My family remarked at least three or four times while eating that this needs to go in regular rotation :)

    The only change I might make next time, is to add some onions and caramelize them in the pan itself. Thanks for a lovely meal Deb!

    1. Jaime

      OMG I have never thought to add gnocchi instead of bread. I am going to try that!!! I’m stalking the comments to this recipe because I made it a long time ago and am obsessed with it.

  117. Debra

    This sounds delish! I would have loved to visit the blog, but it appears it’s private now and requires a password to enter? You intrigued me, but that just feels arrogant to me :( I’m going to make this recipe, but won’t rush to order a cookbook when I can’t even access a blog ..

  118. Sydney

    This was delicious and very easy to make! Came together in about 20 minutes. i love how adaptable and flexible it is based on the ingredients on hand. This time I used turnip greens, sesame sourdough, and taleggio and asaigo cheeses (all from the farmer’s market!). I can’t wait to see how the flavor slightly changes when I swap out the ingredients. Thank you!

  119. Heather

    Like all of your best recipes, this one is really adaptable. I made this with chanterelles and kale, blobbed in some nduja for spiciness and fat, then realized dinner was going to be ready way too early, so I popped it into a 475 degree oven for 20 minutes. The mozzarella blobs were beautifully browned and the shredded provolone formed a frico in the pan. It was all crusty, cheesy goodness and we ate the entire pan.

  120. Lauren

    I absolutely massacred this recipe (I only had baby bok choy for greens, my mushrooms were on the verge of going bad, I didn’t have white wine vinegar, my bread was incredibly stale, I tripled the shallots) and it was AMAZING. Go throw some veggies and cheese and bread in a pot and be so glad you did.

  121. Jasmine

    I just had a random flashback of this meal while meal planning for the week and I just spent a good 10 minutes searching words to get me back to this recipe😍

  122. Kevin Gallagher

    Love this recipe! Made it tonight. Plenty of room to ‘jazz it up’ if you want. Change the veg, cheese or bread if you want. Needs a fancy name. Mushrooms, greens and toast sounds like prison food? No egg.

  123. Judith Crossett

    Just wonderful. We love kale; we love mushrooms; we love cheese. But my daughter is limited in what cheeses she can eat (melted/cooked or not). Happily fontina is on the list of allowable cheeses. This will be a regular.

  124. Joanna

    This is going to go into the midweek dinner rotation! Simple, delicious, quick, great for using up bits and pieces of leftover veg, low on washing up. I did this with mushrooms, leek (added at the start with the mushrooms), kale, and spinach for vegetables, jarlsberg for the cheese, two garlic cloves, and some sourdough that was on the verge of getting a little old. I was out of wine vinegar, so used a small splash of rice vinegar instead. As I said, I will be making this again!

  125. Jaime

    This is one of those recipes you expect to be decent and it turns out to be spectacular. I used chard and portobello. Sourdough bread. Red wine vinegar (I keep forgetting to get white wine vinegar!) I threw in a small yellow onion because I forgot garlic and my store was out of shallot. I’ve made this with Gruyère and Swiss and both work well. Such an easy dish.

  126. Cara

    This was fast, nutritious and tasted fine. I will give it another try because I think it could be great. I used crimini mushrooms (which I think I overcooked; would use multiple types next time), kale (which I would blanch next time before briefly sautéing to improve the texture), and mozzarella (fine but will try Swiss next time).

  127. Elizabeth Morrison

    This is SO delicious. We have made it once a week for the last month. We’ve tried all different types of mushrooms and they all work well. Thank you for posting so many amazing recipes!

  128. Maryka

    I made this tonight using beet greens (so good, do try them!), baby portobellos, and fontina cheese. It’s delicious!

  129. Richard

    I have just made this for dinner, and my wife (a picky eater) declared it a keeper. (Backstory: I’m the cook in our two-person household, because my wife’s disabilities make it necessary for me to be. I’ve cooked for myself for many years, but not often before for the two of us.) Because of the limitations of what’s available in our local supermarket in provincial England (they know not fontina, for example), I had to make some substitutions. Ordinary chestnut mushrooms instead of mixed wild mushrooms, baby spinach as the greens, but I used “pizza mozzarella” (!) as the cheese, and because I had a lime on hand I used the juice instead of the vinegar, and Chinese chili-garlic paste instead of chile flakes.

    I will certainly make this again, and will probably stick with the lime juice and chili paste, but will try to find a tastier melting cheese. Dealing with the mozzarella strings got old quickly.