8 large portobello mushroom caps*
1 lb button mushrooms*
1/2 lb shiitake mushrooms*
* I used 24 ounces of cremini mushrooms, sliced ONLY but kept all other ingredient amounts the same... this does not allow for 4 sandwiches though.
3 tbsp extra-virgin olive oil
2 tbsp butter
1 bay leaf
4 large cloves garlic, finely chopped
Salt and pepper
1/2 cup dry white wine (eyeball it) - I may have put 1 cup in!
2 tsp Worcestershire sauce (I used 1 tsp which ended up being salty enough for me)
1 tbsp chopped fresh thyme leaves, chopped (I used dry)
1 loaf crusty French bread, 24 inches (I used rolls and toasted them just the same)
3 cups shredded Gruyere or Swiss cheese
Wipe mushrooms clean with a damp towel. Slice the mushrooms. Heat a deep skillet with extra-virgin olive oil and butter over medium heat. When butter melts into oil, add bay, garlic and mushrooms. Cook until mushrooms are dark and tender, 12-15 minutes. Season the mushrooms with salt and pepper and add wine. Deglaze the pan with wine, eyeball the amount. Shake the pan and add the Worcestershire and thyme. Turn off heat. I ended up still wanting to brown the mushrooms even more after this step so I cooked them on high heat for another 5 minutes and then added another 1/2 cup of wine or so.
Preheat broiler and split the load lengthwise and across. Hollow out a bit of the soft insides. Toast the bread lightly under broiler. Fill bread with mushrooms evenly then top with cheese liberally. Melt cheese until it browns and bubbles then remove the pizzas from the oven and turn off the broiler.