This recipe is fast becoming one of my "go to" recipes. I love it.
1. Tonight I made it with both apple and pear slices. I think the first time one makes it they should probably stick with the original version of pears - that has been such a big hit with everybody
2. I found the difference in the texture of the apples to the pears quite pronounced to the point where I'm thinking do I want to slightly cook the apples first? - but that is adding another step... so I don't know. It was still certainly good, I devoured both of them. It will be an individual preference choice. So unless a guest mentions they have an aversion to pears, I'm thinking I may stick with them.
3. There is a difference between the Provolone and Gruyere, of course, but again both go extremely well. Gruyere is maybe a little bit more chewy??
4. In my recipe I say to broil til bubbly and brown. Tonight's picture certainly only shows it melting.
Could be because I was using my toaster oven as my stove oven is still not fixed!
I even managed to get that cast iron pan in there! Egads! no way I wanted to dirty another dish!!!
5. Last but not least, I cover the pan in the initial step of browning the mushrooms. I like my mushrooms to be cooked thru and found the first time I made them that they were still a little raw with the speed of the rest of the recipe. So I covered them for a few minutes to cook thru a bit. Raw mushrooms are good! don't get me wrong, but in this case I wanted them a little more "cooked".