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The Boston Globe

Food & dining

Recipe for mushroom, shallot, and tomato toasties

Serves 4

tablespoons olive oil
4small shallots, thinly sliced
1pound cremini mushrooms, thickly sliced
Salt and pepper, to taste
1cup grape tomatoes, halved or cut into thirds
2tablespoons chopped fresh parsley
4large (oval shaped), thick slices sourdough or rustic bread
ounces gruyere, grated

1. In a large skillet over medium heat, heat the oil. Add the shallots and cook, stirring occasionally, for 5 minutes or until softened. Add the mushrooms, salt, and pepper. Turn up the heat, and cook, stirring often, for 10 minutes or until the mushrooms are tender and their liquid evaporates.

2. Add the tomatoes, lower the heat to medium, and cook, stirring often, for 3 minutes or until the tomatoes soften. Remove the pan from the heat and stir in the parsley. Taste for seasoning and add more salt and pepper, if you like.

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3. Turn on the broiler. Place the slices on a baking sheet. Toast the bread on both sides until golden.

4. Mound the mushroom mixture on the bread and press the cheese evenly on top. Broil for 2 minutes, or until the cheese melts.
Lisa Zwirn

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