Prosciutto and Mushroom Baguette

Prosciutto and Mushroom Baguette

Recipe created by Anastasia Murphy, Edible Sacramento
Course Appetizer, Main Course, Snack

Ingredients
  

  • 6 ounces Volpi Proscuitto
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper, fresh ground
  • 1/4 teaspoon thyme, dried
  • 2 to 3 tablespoons unsalted butter
  • 1 to 2 tablespoons olive oil
  • 3 tablespoons shallots, thinly sliced
  • 1 to 2 tablespoons garlic, chopped
  • 10 ounces mixed mushrooms*, finely diced
  • 1 cup arugula
  • 6 ounces Gruyere cheese (substitute Swiss, Jarlsburg, or Emmentaler), sliced
  • 1 Baguette

Instructions
 

  • Heat oven to 400 degrees F before layering cookie sheet with parchment paper. Cut baguette in half lengthwise, then cut halves open, not cutting all the way through. Place on cookie sheet. Chop arugula and parsley, mix together, set aside.
  • For mushroom mix:
    Heat olive oil in skillet and sauté diced mushrooms for 3 to 5 minutes on medium high heat. Add in thyme and pepper, mix. Push mushrooms around the edge of pan, leaving center open. Turn heat to medium and add butter to center. Once butter melts, add chopped garlic, shallots, and salt then sauté for 2 to 3 minutes. Stir mixture together, take off heat, and set aside.
  • Layer bread with sliced cheese.  Add mushroom mix over the cheese, then layer on prosciutto slices. Cook loaves open-faced for 10 minutes until cheese melts, prosciutto crips, and bread toasts slightly.
  • Remove sheet from oven. Add arugula and parsley mix to the bottom halves of cut loaf. Close top to finish sandwich, then insert toothpicks across to create portion sizes. Slice loaf and serve hot (recommended) or cold.

Notes

If more moist bread is preferred, use higher range of butter and olive oil. Also, add mushrooms to bread under cheese. More garlic can be added to taste.
*Mushroom mix can include baby bella, oyster, shitake, chef assortment or exotic mix packs.