375g portobello mushrooms, sliced
150g Stracciatella cheese
4 small brown onions, finely sliced into rounds
2 garlic cloves, minced + 1 garlic clove reserved for the toasted bread
1 tbsp fresh thyme leaves
2 tsp red pepper flakes
1/2 cup extra virgin olive oil + extra for the bread and serving
Salt and pepper to season
1 ciabatta loaf, sliced diagonally into 6 pieces
Preheat the oven to 180c/375f and line a baking tray with parchment paper Slice ciabatta bread and lightly coat with a little olive oil. Toast in the oven for 10 minutes or until golden brown. Remove from the oven and set aside to cool. Alternatively fry bread in a little olive oil for a few minutes on each side until they are golden brown. Place on paper towels to remove any excess oil. Set aside.
In a medium frypan over medium to low heat, pour half of the olive oil, butter and shallots. Cook down for 10 minutes until the onions are soft and caramelized. Remove from the pan and set aside in a bowl.
In the same frypan over medium to low heat, add the remaining olive oil, butter, garlic, red pepper flakes, fresh thyme and mushrooms Season with salt and pepper and stir. Cook for 10 minutes until the mushrooms are soft, golden brown and slightly crisp on the over edges. Add back in the cooked onions, season with a little more salt and pepper if desired, stirring to combine. Turn off the heat and allow to cool slightly.
To assemble bruschetta, rub a little garlic on each of the slices of toasted ciabatta bread. Spread stracciatella on each of the toasts and spoon a generous amount of mushroom mix on top. Add more fresh thyme leaves, sea salt and an extra drizzle of olive oil.
Buon Appetito x