The joy of tucking into an ooey gooey grilled cheese is one that never gets old. Today we are sharing a recipe for a mushroom melt — it’s buttery, rich, and hearty. A mix of of earthy mixed mushrooms seared in butter, thyme, and garlic with layered sharp cheddar slices, and buttery sourdough, yes more butter. Delicious!
for the mushrooms
- 2 tbsp unsalted buter
- 100-115 grams mixed mushrooms (we used a mix of shiitake, brown, and oyster), gently torn
- 2 sprigs of thyme
- 1 garlic clove
- salt and pepper
Add the butter, mushrooms, thyme, garlic, a generous pinch of salt, and a few cracks of black pepper to a sauté pan over medium-high heat. Let the mushrooms cook mostly undisturbed for about 4-6 minutes, shaking the pan every so often till golden brown. Transfer the mushrooms to a bowl and discard the thyme and garlic clove
for the mushroom melt
- unsalted butter
- 2 slices For the Love of Bread organic country sourdough batard
- 4 slices sharp cheddar cheese
- seared mushrooms
Spread the butter generously onto one side of each slice of sourdough. Heat a sauté pan (you can use the same pan that you cooked the mushrooms in!) over medium heat and place one slice of sourdough, buttered side facing down, into the pan. Place two slices of cheddar on top and then add the mushrooms on next. Place the remaining two slices of cheddar on top of the mushrooms and add the remaining sourdough slice, buttered side facing up, on top to close the sandwich. Let the bottom slice toast till deep golden brown and then flip the grilled cheese over to let the other side toast till deep golden brown, about 2-3 minutes per side. With a spatula, use pressure to press down on the grilled cheese until the cheese is completely melted and gooey. Enjoy!