Definitely a funny business, this food blogging stuff. I read a great post from Joy The Baker about ways to improve your blogging skills. One thing she emphasized was that readers never really see the “behind-the-scenes” of writing a food blog. For example, would you have guessed that it took me 170 photos to get this one just how I wanted it? A lot of times I just stop myself midway and ask, what’s the point of any of this? Does anybody care? Is anybody even trying these recipes? An evil tiny man in my head tells me no (I so want this evil man to be wrong!)
Maybe you like this photo, or maybe it doesn’t quite give you the tingles that I hoped it would. I have to say though that my photo-taking skills have gone leaps and bounds since my first post – and not because I got a super fancy camera, but because I, maybe like yourself, spend lots of time ooh-ing and aah-ing at other beautiful food blog photos. I won’t say my photos are top-notch – when I look at blogs like Sips & Spoonfuls and Back to the Cutting Board I have to drink my tea and sigh in envy, all the pictures are showstoppers….but there are things anyone can do to make food photos go from good to “gobble me up.” If you’re looking for some tips on how to improve your photos, feel free to check out this article I wrote for The Daily Meal, 10 tips for gorgeous food photos.
To bring it all back to the recipe, I love mushrooms. Especially the wild ones – they have that rebellious and untamed flavor I’m looking for. Hopefully your supermarket or grocery store will let you by them by the weight, so you can pick just the right amount of earthy delights that you need.
Mushrooms go great with white wine, so I’ll go ahead and suggest you sip on some sauvignon blanc while savoring this sandwich. Sally sells seashells by the seashore.
I hope this Wednesday has brought you at least a few smiles and good laughs already.
Wild Mushroom Open-Faced Sandwich – makes 1 sandwich (can easily be doubled to make 2)
- 1 tablespoon olive oil, plus more for brushing and drizzling
- 4 ounces/110 grams wild mushrooms, such as chanterelle and shiitake, cleaned and thinly sliced
- 1 thick slice sourdough bread from a sourdough loaf*
- 2 ounces/60 grams mozzarella cheese
- 1 tablespoon fresh chopped parsley (optional)**
- 1 tablespoon goat cheese
- 1 tablespoon freshly grated parmesan cheese
1. Preheat the broiler.
2. Heat the tablespoon olive oil in a large skillet over medium-high heat.
3. Add mushrooms and a pinch each of salt and freshly ground black pepper. Cook until softened, about 8 minutes. Season to taste.
4. Place bread on a work surface. Lightly brush with olive oil on all sides.
5. Tear up mozzarella and place all over the bread slice. Spread mushrooms over cheese; sprinkle parsley over everything, and lastly spread goat cheese and parmesan evenly over sandwich.
6. Broil on a lined baking sheet until cheese is melted and bread is golden brown, about 8 minutes. Drizzle with additional olive oil if desired.
*To prevent throwing away extra bread, store it in the freezer: wrap bread in saran wrap and then foil, and keep in the freezer for up to one month. To use again, sprinkle with a little bit of water an reheat in a 350F/180C degree oven.
**Prolong parsley’s shelf life by wrapping in a moist paper towel and storing in an airtight container in the fridge.