150g shiitake mushrooms, sliced
150g shimeji mushrooms, sliced
1/2 tablespoon unsalted butter
1/2 cup heavy cream
1/2 cup olive oil
150g canned porcini mushrooms, finely chopped
1 beef broth tablet, crumbled
1 chicken broth tablet, crumbled
1 teaspoon glutamate monosodium (Aji-no-moto)
1 pinch dried oregano
2 ripe tomatoes, seeded and diced
1/4 cup water
1/2 beef or chicken broth tablet
2 Ciabatta breads, 200g each
100g grated Parmesan cheese
Salt
150g shiitake mushrooms, sliced
150g shimeji mushrooms, sliced
1/2 tablespoon unsalted butter
1/2 cup heavy cream
1/2 cup olive oil
150g canned porcini mushrooms, finely chopped
1 beef broth tablet, crumbled
1 chicken broth tablet, crumbled
1 teaspoon glutamate monosodium (Aji-no-moto)
1 pinch dried oregano
2 ripe tomatoes, seeded and diced
1/4 cup water
1/2 beef or chicken broth tablet
2 Ciabatta breads, 200g each
100g grated Parmesan cheese
Salt
Bring three cups of water to a boil in a pot
Place the shiitake and shimeji mushrooms in the boiling water
Let them cook for about 20 minutes, or until tender
Drain the water and reserve the mushrooms
Heat the butter, heavy cream, and olive oil in a pan
Add the reserved mushrooms and porcini mushrooms to the pan
Cook until they're lightly browned
Add the crumbled beef and chicken broth tablets to the pan
Stir gently to dissolve
Season with glutamate, oregano, and salt (if needed). Reserve
Blend the diced tomatoes, water, and 1/2 beef or chicken broth tablet in a blender until smooth. Reserve
Halve the Ciabatta breads
Spread each half with some of the tomato sauce and top with the mushroom mixture
Cover with grated Parmesan cheese and bake in a preheated oven
Bake for about 5 minutes, or until the cheese is golden brown.
