Sourdough Bread Stuffed With Oyster Mushrooms
- 1 large onion chopped
- 1/2 garlic clove
- 1/2 stick butter
- 1 pound oyster mushrooms
- 1/2 cup chopped fresh parsley
- 1/2 teaspoon dried thyme
- Salt to taste
- Freshly-ground black pepper to taste
- 1/2 cup dry white wine
- 1 round loaf sourdough bread
- Olive oil as needed
- 4 strips bacon
Preheat oven to 400 degrees.
Melt butter and saute onion and garlic for 15 minutes until tender. Add mushrooms, parsley, thyme, salt and pepper and saute for 5 minutes. Add wine and reduce 10 minutes.
Cut a 4- to 5-inch hole in the top of a round loaf of sourdough, save the "lid". Hollow it out, leaving a shell 1 1/2 inches at least. Fill with mushroom mixture and cover with lid. Rub the loaf with olive oil and bake for 20 minutes. Serve immediately in wedges.
This recipe yields ?? servings.