Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons fresh thyme leaves
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup dry white wine
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1/2 cup Gruyere cheese, grated
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons butter
- 8 slices of bastoncello (or other crusty Italian bread)
Special Equipment Needed:
- Large skillet
- Wooden spoon
- Whisk
- Grater
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the mushrooms, thyme, pepper, and salt and cook until the mushrooms are softened, about 5 minutes.
4. Add the white wine and cook until the liquid is reduced by half, about 2 minutes.
5. Add the flour and whisk until combined.
6. Slowly add the vegetable broth, whisking constantly, until the mixture is thickened, about 5 minutes.
7. Remove from heat and stir in the Gruyere cheese and parsley.
8. Preheat the oven to 350°F.
9. Spread the mushroom mixture onto the bastoncello slices and place on a baking sheet.
10. Dot with butter and bake for 10 minutes, or until the cheese is melted and bubbly.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: 350°F
Serving Size: 8 slices
Nutritional Information:
Calories: 200
Fat: 12g
Carbohydrates: 14g
Protein: 8g
Substitutions for Ingredients:
- Olive oil can be substituted with butter or coconut oil.
- Onion can be substituted with shallots.
- Mushrooms can be substituted with other types of mushrooms.
- White wine can be substituted with red wine or sherry.
- Gruyere cheese can be substituted with other types of cheese.
- Parsley can be substituted with other herbs.
Variations:
- Add other vegetables such as bell peppers, zucchini, or eggplant.
- Add cooked sausage or bacon.
- Add cooked chicken or shrimp.
- Use other types of bread such as focaccia or ciabatta.
Tips and Tricks:
- Use a good quality olive oil for the best flavor.
- Make sure to cook the mushrooms until they are softened.
- Use a whisk to ensure the broth is fully incorporated.
- Use freshly grated Gruyere cheese for the best flavor.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
- Serve on a platter with a side of salad.
- Serve as an appetizer with a dipping sauce.
Garnishes:
- Fresh herbs such as parsley or thyme.
- Grated Parmesan cheese.
- Chopped nuts.
Pairings:
- A glass of white wine or beer.
- A side of roasted vegetables.
- A side of mashed potatoes.
Suggested Side Dishes:
- Roasted vegetables.
- Mashed potatoes.
- Salad.
Troubleshooting Advice:
- If the mixture is too thick, add a bit more broth.
- If the mixture is too thin, add a bit more flour.
Food Safety Advice:
- Make sure to cook the mushrooms until they are softened.
- Use freshly grated Gruyere cheese for the best flavor.
Food History:
Mushroom and Gruyere Bastoncello is a classic Italian dish that has been around for centuries. It is a popular appetizer or snack, and is often served with a glass of white wine or beer.
Flavor Profiles:
This dish has a savory, earthy flavor from the mushrooms and Gruyere cheese, and a hint of sweetness from the white wine.
Serving Suggestions:
- Serve as an appetizer with a dipping sauce.
- Serve as a snack with a side of roasted vegetables.
- Serve as a main dish with a side of mashed potatoes.
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