Lack of sleep, having to read the same book every night for months, watching Dora the Explorer – hardships parents have to face. And in my case, ignoring recipes with potatoes, goat cheese, and mushrooms. Talk about sacrifice!
But Rebecca posted this mushroom melt last week, and well, the force was strong. No amount of whining was stopping me.
The mushrooms are distinctive, the cheese is gooey, the bread crunchy; the flavors are sharp and wonderful. It’s one of those perfect grilled cheese sandwiches that have you justifying halfway through why you need another whole one, even though your belly is locked and loaded.
I was reminded how much I love mushrooms, and that I don’t need to live without them! Sorry kiddos, either deal or learn to make your own sandwiches. If I’m forced to listen to kazoos, then you can eat a little fungus.
Prep time: 15 minutes
Cook time: 15 minutes
• 16 ounces assorted mushrooms, sliced (I used button and baby portabellas)
• 1 tablespoon olive oil
• salt and pepper to taste
• 1/2 of a small yellow onion, diced very small
• 1 clove of garlic, peeled and minced
• splash of white wine (or veggie stock)
• 1 tablespoon butter
• 3 scallions, green part only, chopped
• 2 cups grated Monterey Jack cheese (or fontina or sharp Cheddar)
• 8 slices light Rye (or pumpernickel)
• 4 tablespoons margarine
Heat oil in a large non-stick pan over medium high heat. Add the mushrooms and a pinch of salt, and let cook for at least 1 minute without stirring, so they develop a brown crust. Stir and let cook for 2 more minutes. Add in the onion and garlic, stir and cook just until fragrant, about 1 minute. Add the white wine or stock and scrape up any brown bits that are stuck to the pan and cook for another 1-2 minutes. Add the butter, stirring, just until melted. Remove from the heat, add a dash more salt and pepper, toss in the scallions.
Remove mushrooms to a medium bowl; wipe out the pan and set aside. Add the cheese to the mushroom mixture.
Spread margarine on one side of each bread slice. Distribute the mushroom mixture evenly among 4 slices. Top each slice with the other pieces of bread, butter side up.
Heat the large non-stick skillet over medium heat until hot. Add 2 sandwiches and cook for 1-2 minutes; flip and cook for 2 minutes longer or until golden brown. Repeat with the other 2 sandwiches. Serve hot.
(slightly adapted from Rebecca at Foodie with Family)