1.5 pounds mixed mushrooms cleaned, trimmed and torn into bite size pieces
2 slices thick slices bread from a large, crusty loaf
2 cloves cloves garlic or 1 shallot minced
1 tablespoon white wine vinegar
1 red chile fresh red chile stemmed, seeded and minced or red pepper flakes
Coarse salt and freshly ground black pepper
6 ounces ounces chopped fresh greens
8 ounces good melting cheese thickly sliced
Equipment
skillet
lid
Directions
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.
Once 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 pan to the table.”