May 31, 2012

The Mushroom Melt

Holy mother of melty mushroom goodness, this sandwich is GOOD.

Like, seriously, GOOD.

This recipe is basically a low-class cousin to Closet Cooking's "Mushroom Melt". I say low-class because instead of their fontina/gruyere/parmigiano reggiano combination, I used what I had in my fridge. Mozzarella, sharp cheddar and grated Parmesan (confession: I didn't even grate it fresh - it was from a bag).

To this I say, "All hail peasants and working class!".

...speaking of working class, I actually did a little work and took step-by-step photos for this recipe. Lucky you!

It really doesn't matter what cheese you use, in this sandwich it's all about the mushrooms!

The Mushroom Melt
adapted from Closet Cooking
Prep time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy
Servings: 1

  • 1/2 tablespoon butter
  • 1/2 tablespoon olive oil
  • 1/2 small onion, sliced
  • 4 oz. cremini mushrooms (or baby bella), sliced
  • 1 clove garlic, minced
  • 1/4 tsp. thyme
  • 2 tablespoons white wine or broth
  • mozzarella, sharp cheddar and parmesan, to taste (or add whatever cheeses that tickle your fancy)
  • salt and pepper, to taste
  • 2 slices bread (I used sourdough, my favorite for grilled cheese)
  • 2 tablespoons butter 
  • garlic salt

Melt the butter and olive oil in a pan over medium heat. 

Add the onion and saute until tender, about 5 minutes.

Add the garlic and thyme and saute until fragrant, 1-2 minutes.

Add the mushrooms and saute until they start to caramelize and turn golden brown, about 10 minutes.

Add the wine, deglaze the pan (get your spatula/whisk in there and get all the good bits off the bottom) and cook until most of the liquid has evaporated.

Season with salt and pepper (to taste) and set aside to let cool a little bit. 

Meanwhile, take your slices of bread, butter them religiously (the only way to get them good and browned in your pan) and sprinkle a little bit of garlic salt on them. That's my secret to a good grilled cheese!

Assemble your sandwich in the saute pan (yes, the same one your mushrooms were in! If there are any little mushroom bits left over you will be thankful when they end up crusted on your bread - yum!). Start with your cheese, then pile on those sauteed mushrooms.

Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.

Now quick, eat it before the melty goodness is gone!
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  1. I bet Tim would like this 'cause he digs the shrooms... I think I would have to simplify it a bit, I doubt I have any thyme. Or time.

  2. You can totally make this without the thyme and it would still be good! Substitute with herbes de provence, or maybe some dried rosemary. Or nothing. It'd still be good.

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  4. As always, your food looks great! Keep it coming!

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