John Myers
Ingredients for 2 servings:
- 150 g mushrooms, brown
- 1 ball/s of mozzarella, (buffalo), approx. 125g drained weight
- some stalks of thyme, fresh
- Sea salt, medium coarse, or fleur de sel
- Pepper, black, freshly ground
- Olive oil, cold-pressed, best quality
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
Funghi tagliati a fettine sottili with mozzarella fusa e timo
First, turn on the oven’s broiler and place the rack on the top rack. Clean the mushrooms and slice them thinly. Arrange the slices on two large ovenproof plates, overlapping only slightly. Drain the mozzarella and slice them as thinly as possible. Tear these slices over the mushrooms and arrange them on top. Wash a few thyme sprigs and scatter the leaves over the mozzarella. Season moderately with salt and pepper, then drizzle with olive oil. Place the plates under the broiler. After a few minutes, when the mozzarella is bubbling gently and starting to brown, serve immediately. (The time varies from oven to oven, of course. It can take 4-12 minutes; check every few minutes.) Be sure to serve with fresh bread for dipping!
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