Nummy nummy mushrooms

This recipe of Jamie Oliver's comes from food blogger Orangette. The photo, with Kim O'Donnel, the Washington Post's food blogger, is of the mushroom lady who sells at Penn Quarter farmer's market on Thursdays after 3 p.m. and at Dupont Circle on Sundays, though she doesn't man the stall herself that day. You'll find her, too, at the Arlington market. Her morels were $20 for one of those green boxes. But Morel Season is so short...Other mushrooms are less expensive. Stompy Boots' recipe uses cheap ones. The title is her own. Jamie calls it

Sliced Mushrooms with Fresh Mozzarella and Thyme
Adapted from Jamie’s Italy, by Jamie Oliver

Writes Orangette: This is one of those recipes where exact measurements are totally unnecessary. But to give you an idea of proportions, when Brandon and I made this yesterday, we used two medium porcini mushrooms – each two or three inches tall – and topped them with about ¾ of a standard-size ball of fresh mozzarella and the leaves from one sprig of thyme. It was just about perfect as a light lunch for two, with a glass of rosé, some bread, and fruit for dessert. And today I made it again - this time with some crimini mushrooms and half a ball of mozzarella - and ate the whole thing. I plan to do it again tomorrow.

Fresh mushrooms, such as porcini, crimini, shiitake, or portobello
Fresh mozzarella
Olive oil
Fresh thyme, leaves removed and stem discarded
Sea salt

Preheat the broiler.

Clean the mushrooms with a pastry brush or damp paper towel, and then slice them thinly. (Ideally, aim for slices that are no thicker than ¼ inch.) Arrange them in a single layer on a large ovenproof platter. Tear the mozzarella into coarse bits – each about the size of a nickel – and scatter them over the mushrooms. Drizzle with olive oil. Scatter the thyme leaves over the top, along with a good pinch or two of salt.

Slide the platter under the broiler, and cook, checking frequently, for 3 to 4 minutes, or until the cheese is melted, bubbling and golden in spots. Serve with bread for mopping up the platter.

Note: Though this makes a terrific, easy lunch, it would also be great, I imagine, as a first course for a low-key, elbows-on-the-table dinner party.

Yield: As much as you want

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