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| Servings |
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Ingredients
For the mushrooms:
- 1 Tbsp olive oil
- 2 Tbsp butter
- 8 oz mushrooms sliced
- 1/2 cup thinly sliced onions
- 1 tsp minced garlic
- 1 Tbsp dry white wine
- thyme pinch
- Salt and pepper
For the sandwiches:
- 2 Tbsp butter
- 4 slices sturdy bread such as sourdough
- 4 slices smoked Swiss cheese
Ingredients
For the mushrooms:
For the sandwiches:
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Instructions
- For the mushrooms:
- Heat the oil and butter in a large sauté pan over medium heat. Once the butter is starting to sizzle, add the mushrooms in a single layer. Let them cook for a few minutes undisturbed. Check the bottom of the mushrooms, and, when they’re golden brown and caramelized on the edges, flip. Continue to cook until the other side is caramelized as well. Add the onions and sauté until softened, about 2 minutes. Stir in the garlic.
- Deglaze the pan with the wine and allow the liquid to cook off for another minute. Season with thyme, salt, and pepper, to taste. Remove from heat.
- For the sandwiches:
- Butter one side of each of the four slices of bread. Assemble the sandwiches with one piece of bread (buttered side out) followed by a slice of cheese, half the mushrooms, another slice of cheese, then a second slice of bread, buttered side out.
- Heat a grill pan over medium heat. Add the sandwiches and grill for 3–5 minutes or until golden and crisp on one side. Carefully flip the sandwiches, cover the pan with a lid or cookie sheet, and cook an additional 2–3 minutes or until the opposite side is golden and cheese is extra melty. Serve immediately.
Recipe Notes
Recipe and photo courtesy of the American Dairy Association–Mideast at www.drink-milk.com.
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