Within the past year or so, I have developed an intense love for mushrooms, particularly cremini mushrooms. They have become an automatic addition to my grocery basket. As such, I've begun adding them to all kinds of usually basic dishes. In a grilled cheese, they add meatiness and substance, as well as a more complex flavor.
- Slice up your mushrooms.
- Melt 1 tbsp butter in a large skillet, then add the mushrooms, stirring frequently as they begin to brown.
- After about a minute, add a dash of white wine. This is optional, but tasty. The amount will, of course, depend on how many mushrooms you're cooking. You just want enough for flavor and it should quickly cook off. You don't want a lot of excess liquid in the pan.
- While those cook, prepare your bread. I used a nice, mild sourdough to give just a bit of tang. Don't cut the slices too thick or it will slow down the cooking later. Lightly butter one side of each piece.
- Finely grate some gruyere cheese. Use a microplane or a fine grater so it will melt faster.
- When the mushrooms are browned, spoon them onto one slice of bread (the buttered side should be on the outside of the sandwich).
- Top with cheese and the other slice of bread.
- Place the sandwich in a shallow pan and put under the broiler. I prefer using the broiler as I find it melts everything together better than in a skillet, but you can use either.
- Flip once after the top begins to brown.
- When it's done, the cheese should be completely melted and both sides beautifully browned.
I served the sandwiches with a simple pile of mache with my favorite home made vinaigrette: a combination of olive oil, white wine vinegar, whole grain mustard, and herbs.