Argentine Provoleta Mushroom Toasts

Ingredients

• 8 oz provolone, cut into 1/2-inch thick slices
• 12 oz mixed mushrooms, sliced
• 6 thick slices country bread
• 3 tbsp olive oil, divided
• 1/2 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tbsp red wine vinegar
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Take the provolone out of the refrigerator 20 minutes ahead and pat the slices dry. Cold, damp cheese steams and weeps instead of forming the crust that makes provoleta.
2. Heat 2 tablespoons of the oil in a wide skillet over medium-high heat and add the mushrooms in a single layer. Leave them undisturbed for 3 minutes.
3. Stir and cook for 6 to 8 minutes more, until browned and all their liquid has evaporated, then add the onion for 3 minutes and the garlic for 30 seconds. Season, add the vinegar, and set aside.
4. Toast the bread until crisp on both sides and brush with the remaining oil.
5. Wipe the skillet clean and set it over medium-high heat until very hot. Sprinkle the provolone slices with the oregano and red pepper flakes.
6. Lay the cheese in the dry pan and leave it completely alone for 2 to 3 minutes, until the underside has formed a deep brown crust and the top has gone glossy and soft.
7. Do not stir or move it. The whole technique is letting one face crust while the inside melts, and prodding it just makes a stringy mess.
8. Slide the provoleta straight onto the toasts, top with the hot mushrooms and fresh herbs, and eat immediately while the cheese still pulls.

Allergen note: Contains dairy and gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.