A mushroom topper can add something special to even the simplest of dishes. Melted Swiss and Mushroom Topper is a spirited combo with nutty Swiss cheese and tangy olives that's worthy of any restaurant, but very doable in a home kitchen. And, like any chef, you choose what goes under the topper. Mild-flavored fish fillets such as farm-raised catfish or poached chicken breasts are great picks. Good-for-you veggies like steamed broccoli or green beans get a lot more interesting when they're crowned with this mushroom topper. And it's great over bruschetta made from slices of rustic country bread, toasted and rubbed lightly with raw garlic — a perfect way to start any holiday party!

A mushroom topper can add something special to even the simplest of dishes. Melted Swiss and Mushroom Topper is a spirited combo with nutty Swiss cheese and tangy olives that's worthy of any restaurant, but very doable in a home kitchen. And, like any chef, you choose what goes under the topper. Mild-flavored fish fillets such as farm-raised catfish or poached chicken breasts are great picks. Good-for-you veggies like steamed broccoli or green beans get a lot more interesting when they're crowned with this mushroom topper. And it's great over bruschetta made from slices of rustic country bread, toasted and rubbed lightly with raw garlic — a perfect way to start any holiday party!

MELTED SWISS AND MUSHROOM TOPPER

1 tablespoon olive oil

8 ounces white mushrooms, sliced (about 3 cups)

8 ounces crimini and/or shiitake mushrooms (stems removed), sliced (about 3 cups)

1 cup chopped onion

1/4 teaspoon dried thyme

1/4 teaspoon ground black pepper

1 cup coarsely shredded Swiss cheese (about 4 ounces)

1/4 cup sliced pitted black olives (preferably imported)

In a large skillet, over medium-high heat, heat oil until hot. Add mushrooms, onion, thyme and pepper; cook and stir until lightly browned and moisture evaporates, 5 to 7 minutes. Transfer to a medium bowl, stir in cheese and olives. Season to taste with salt, if desired.

*To make bruschetta, brush four large slices of coarse-textured country bread with extra-virgin olive oil. Toast until crisp but only lightly browned. Rub slices with the cut sides of a split garlic clove. Layer on the mushroom topping.

Makes 4 servings (about 2-2/3 cups)