Sauteed green onions, cheese (I used Gruyère, dill Havarti, and Gouda… cleaning out the cheese drawer), sweetened with a wee bit of applesauce.
A rich, complex, savory, loaf that’s two parts fancy, one part rustic, and may just be the best invention since… well, you know.
What do you do with an extra loaf of bread? Freeze it. What do you do when your freezer starts piling up with loaves of bread? Make Creamy Sausage Strata of course.
Getting some snow tomorrow. This Savory Portobello Bread – with portobello mushroom, green onions, garlic, and capers – is a nice send-off to fall and a hearty, savory welcome to winter.