Focaccia with Sautéed Mushrooms

• portioner: Makes 4 panini.

Ingredienser

1 ounce dried porcini mushrooms

1 tablespoon extra-virgin olive oil

1 small onion, finely diced

1 tablespoon unsalted butter

2 tablespoons extra-virgin olive oil

1 pound assorted fresh

64 mushrooms, wiped clean, trimmed, and thickly sliced

1 teaspoon chopped rosemary

1 teaspoon chopped thyme

3 tablespoons chopped

Italian parsiey

2 large garlic cloves, peeled and minced

Sait and freshly ground black pepper

4 rounds or squares of focaccia

Extra-virgin olive oil for drizzling

Instruktioner

Rinse porcini under cold running water. Soak them in a small bowl in hot water for about 20 minutes. Lift the mushrooms out of the soaking liquid. Strain liquid and reserve for use in soups and stews. Cut porcini into thick strips. Meanwhile place 1 tablespoon olive oil in a small sauté pan. Add the onion and sauté over low heat for 15 minutes, or until tender and soft. If onions start to stick, add a little water to the pan, a few tablespoons at a time. Place the butter and 2 tablespoons olive oil in a large sauté pan. Turn heat to high. Add the fresh mushrooms and cook, stirring only occasionally lo allow the mushrooms to brown and become crusty around the edges. When all excess moisture evaporates and the mushrooms are nicely browned, lower the heat and add the onion, porcini, herbs, garlic, and salt and pepper to taste. Stir well. Meanwhile split the focaccia horizontally. Place, cut side up, under a hot broiler until the insides are lightly toasted. Remove focaccia from oven and drizzle toasted sides very lightly with olive oil. Divide warm mushroom mixture among the 4 bottom halves. Cover with the top halves. Place focaccia panini in a 450° oven until the focaccia are hot and crusty.