Gourmet Garlic Mushroom Grilled Cheese (Print version)
A crisp sourdough grilled cheese packed with garlic butter mushrooms, Gruyere, fontina, and herbs.
# Ingredients:
For the garlic mushrooms
01 -
8 oz (225 g) cremini mushrooms, sliced
02 -
1 tablespoon olive oil
03 -
1 tablespoon unsalted butter
04 -
2 large garlic cloves, minced
05 -
1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme
06 -
1/4 teaspoon fine salt, plus more to taste
07 -
1/8 teaspoon black pepper
08 -
1 teaspoon fresh lemon juice
For the sandwiches
09 -
4 slices sourdough bread
10 -
2 teaspoons Dijon mustard
11 -
3 oz (85 g) Gruyere cheese, shredded
12 -
3 oz (85 g) fontina cheese, shredded
13 -
2 tablespoons unsalted butter, softened, for the bread
# Instructions:
01 -
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms and cook for 8-10 minutes, stirring now and then, until their liquid evaporates and the slices are browned.
02 -
Stir in the garlic, thyme, salt, and pepper. Cook for 1 minute until fragrant, then stir in the lemon juice. Transfer the mushrooms to a plate and wipe out the skillet.
03 -
Butter one side of each sourdough slice. Flip 2 slices over and spread the unbuttered sides with Dijon mustard.
04 -
Divide half the Gruyere and fontina over the Dijon sides. Add the mushrooms, then top with the remaining cheese. Close with the remaining bread, buttered sides facing out.
05 -
Set the sandwiches in the skillet over medium-low heat. Cook for 3-4 minutes per side, pressing gently, until the bread is golden and crisp and the cheese is melted.
06 -
Rest the sandwiches for 1 minute, then slice and serve while the cheese is still warm and stretchy.
# Good to know:
01 -
Cook the mushrooms until dry and browned before adding garlic.
02 -
Medium-low heat helps the cheese melt before the bread over-browns.
03 -
Best served hot from the skillet.