mushroom melt grilled cheese

an umami take on the classic grilled cheese.

mouthwatering mushroom melt (i just wanted to type that)

love grilled cheese? (that was rhetorical because i don’t know a single person who doesn’t.)

well let’s take it to the next level. introducing savory mushroom, crispy sweet onion, held together with melty cheese. who else moaned? making a mushroom melt at home is easier than you think, and it won’t leave you dripping in grease like a restaurant ordered one!

ingredients

this recipe makes 2 sandwiches, but i halve for a quick, one-serving lunch! it’s a great way to use up leftover mushrooms from last night’s dinner. here’s what you’ll need to make it for you and a partner (me and myself):

• 1/2 onion (thinly sliced) – i prefer to use white, but if you have time to carmelize onions, that would be even better!
• 250 g mushrooms – typically you can find 250 g cartons of pre-sliced mushrooms at your local grocery store!
• 2 tbsp oyster sauce
• salt & pepper to taste
• 40 g mild cheddar/mozzarella shredded – or one slice per sandwich
• 4 slices sourdough bread
• arugula – as much as you like!
• 2 tbsp mayonnaise
• 1 tbsp pesto (optional)

mushroom & cheese options

mushrooms: for this recipe i recommend using either oyster or shiitake mushrooms. they can be sliced thin and flat so they hold the oyster sauce well. also, the shape makes it easier to assemble in your sanwhich without it falling out!

cheese: you want to go with a mild cheese, one that melts down well and won’t detract from the flavor of the mushrooms. in the photos i used mild cheddar, but mozzarella is another great option!

no pesto? no worries

one of my favorite ways to toast bread on the stove is with a brush of pesto. the oils will cook it to a perfect crispiness, with that extra flavor of basil and parmesan. if you don’t have any on you, don’t worry. toasting it in olive oil or a bit f melted butter works just the same!

how-to:

prep work — wash and slice your mushrooms if they aren’t already. if using shiitake, remove the stem and slice thinly. if using oyster mushroom, tear them into thin pieces. slice your onion thinly (or caramelize if you have extra time!)

cooking — heat some olive oil in a skillet over medium heat. add the onion and cook for 2-3 minutes, they should start to turn translucent. add in the mushrooms and oyster sauce. stir fry for another 5-6 minutes. the mushrooms will release moisutre as they are heated. keep cooking until all the moisture disappears. remove the skillet from the heat and mix in the cheese. stir well until everything is combined and the cheese is melted.

assemble the sandwiches: sourdough, arugula, mushroom cheese mix, mayonnaise, sourdough. brush the outsides of the bread with a thin layer of pesto (or oil).

return sandwiches to skillet, pesto side down, and cook on medium heat. cook for about 3 minutes per side, pressing down lightly with a spatula every now and then. the bread should be evenly golden and crisp. brush on more pesto and flip the sandwiches. cook for another 3 minutes.

serve — transfer sandwiches to a cutting board, slice in half and enjoy!

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