Seared Mushroom Melt

I've been on a bit of a mushroom kick lately. Then again, who am I really kidding? I'm always on a mushroom kick. They're just SO. GOOD. Believe me, I don't take all caps lightly. Mushrooms are serious business.

This sandwich is serious business times two. Because if there's anything I'm serious about it's mushrooms and cheese. And also maybe Parks and Recreation, but that's besides the point.

So, are you ready to make one seriously fantastic sandwich? Here's how!

First, sear a bunch of mushrooms on a sizzling hot skillet until golden brown. Then, swirl in some onions and garlic. Take a moment here to lean back, close your eyes, and take a deep breath in because you just made your house smell amazing. See? You're great at this kitchen business!

Here's where things start to get really fun...I mean...serious. Grab a bottle of white wine and splash a little into the skillet. Then take a hunk of butter and plop it right on top of the mushrooms. It's okay if you want to do a little happy dance now. Streams of melted butter make me want to do that too. But don't get carried away, there's still more.

Use the butter and wine mixture to scrape up any bits of mushrooms from the bottom of the pan. Once the butter is melted and most of the juices are soaked up by the little mushroom sponges, remove them to a plate.

Now you could just sit down with that plate and have a big pile of mushrooms for dinner. No one would judge you for it. But if you're really serious, you'll want to hold off just a little longer.

Slice up some sturdy bread. We used one slice each of Pumpernickle and Sourdough, because we're adults and we're allowed to do weird stuff like use two different kinds of bread on a sandwich. This just so happened to be one of the best adult decisions we've ever made. But if using two different types of bread is to crazy for you, Rye, a swirl bread, or ciabatta would also be totally acceptable adult choices. Butter up one side of your bread of choice.

Now for the cheese. Get a couple thick slices of good melting cheeses. We used Fontina and Dubliner Irish. We usually don't keep these fancy-schmancy cheeses lying around, but we had some left from our holiday cheese plate. I'm sure provolone, mozzarella, Muenster, or sharp white cheddar would also be delicious.

You know how the rest goes. Lay your cheese slices on top of the bread, put it in the skillet, spoon the mushroom mixture over the cheese, then top with a second slice of bread. If you've ever made grilled cheese before, this should sound familiar. Please tell me this sounds familiar.

Let the sandwich sit for a few minutes until the bottom is golden brown and toasted. This next part is a little tricky. To flip the sandwich, hold the top slice of bread with your hand as you lift up the bottom with a spatula. Carefully turn over the sandwich then slide your hand out as you place the bread back into the skillet. Word of advice--move your fingers before putting the bread down on the piping hot skillet. Burnt flesh is not a good compliment for seared mushrooms.

Grill the other side of the bread for an additional 2-3 minutes or until golden brown. Remove from skillet.

Then. Then. Sit down with a glass of something you love and take a bite. Let the cheese dangle like a tight rope from the sandwich to your face as the wine and butter juices dribble down your chin. And smile. Because you just made the best grilled cheese sandwich ever. And that's serious business.

Seared Mushroom Melt
Yield: Enough for 3 sandwiches
Recipe adapted from: Foodie with Family

Ingredients:
1 1/2 lbs assorted mushrooms, sliced (I used crimini a.k.a. baby bellas)
1 Tablespoon canola oil
Salt and pepper
1/2 of a yellow onion, chopped
2 cloves garlic, minced
Splash of white wine or stock if you prefer
3 Tablespoons butter

6 slices (or more depending on size, thickness, and type of cheese) melting cheese
6 slices sturdy bread
3 Tablespoons butter

Directions:
1. Heat a large heavy bottomed skillet over medium high heat. Add oil and heat until shimmery.
2. Add mushrooms in a single layer (you may have to do this in two or three batches). Let sit, without stirring, for at least a minute. Flip one over and see if it's golden brown with some bits of browned goodness beginning to form. If it is, flip the rest over. If not, wait a little while longer. Continue until mushrooms are browned on both sides. Sprinkle lightly with salt and pepper.
3. If you did this in batches, put all the mushrooms back into the skillet. Add the onion and garlic and saute for about one minute.
4. Add the wine and butter, scraping the bottom of the pan to loosen any mushroom bits. Continue to simmer for a minute or so longer, or until mushrooms have soaked up a lot of the juices and the onions have softened. Sprinkle with additional salt and pepper if necessary.
5. Meanwhile, butter one side of each slice of bread. On the opposite side, layer cheese slices.
6. Place bread, buttered side down in the same hot skillet used to cook the mushrooms. Spoon mushroom mixture on top. Place additional slice of bread on top, buttered side up. Cook for about 3 minutes or until bottom bread is grilled and golden brown.
7. Carefully slip a spatula under the sandwich. Holding the top piece of the bread, flip the sandwich over and slide it back onto the skillet, careful not to burn your fingers. Grill another 3 minutes or until the other side is golden brown. Serve immediately.