Grilled Wild Mushroom and Brie Cheese Sandwich

Submitted by Annacia

"These are decadent and wonderful and give a whole new meaning to "grilled cheese". Be sure to use a very good sourdough and the freshest of mushrooms. Note: This is a difficult sandwich to turn in the pan, but definitely worth the hassle. Enjoy!"

 

• Ready In: 21mins
• Ingredients: 12
• Serves: 4

ingredients

• 8 slices sourdough bread
• 8 ounces brie cheese (sliced)
• 4 ounces button mushrooms (quartered)
• 2 ounces shiitake mushrooms (sliced)
• 2 ounces oyster mushrooms (sliced)
• 1 tablespoon minced garlic
• 1 medium shallot (chopped)
• 2 ounces white wine
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh herbs (parsley, thyme, chives and or basil)
• soft butter (as needed)
• salt & freshly ground black pepper (as needed)

directions

1. Saute the mushrooms in the olive oil in a medium sized pan for 4-5 minutes.
2. Add the shallots and garlic and cook for an additional 2 minutes.
3. Add the chopped herbs.
4. Add the white wine and reduce until the liquid is evaporated.
5. Season with salt and fresh ground black pepper and set aside.
6. Butter one side of each slice of bread. Place the butter side down on four slices of the bread in a large non-stick fry pan at medium-low heat.
7. Divide the mushrooms into four and place them evenly on the four slices of bread.
8. Top the mushrooms with the Brie and cover with the other slices of buttered bread. Cook for 3-5 minutes or until golden brown; then turn and cook on the other side for an additional 3-5 minutes.
9. Cut and serve immediately.

Reviews

[Outta Here]

Gourmet Adult Grilled Cheese-what a great idea!!! :) I couldn't find fresh oyster mushrooms, only dried, so I just added extra shiitakes. This was easy and made a delicious dinner with a green salad. These will be made again! (P.S.-to make them easier to turn, I stuck 2 toothpicks in each one, to help hold them together. Worked great) Made for TOP FAVORITES of 2009 COOKBOOKS TAG GAME.

 

[Chef Bazaz 343028]

I had this sandwich at a local restaurant and it is divine. The only thing they do differently was add a light spread of dijon mustard on the bread.

 

[AZPARZYCH]

So good and tastes fancy! I made this with button and baby portabella mushrooms. For the fresh herbs I used parsley, chives and basil. Cut the recipe down for just 1 sandwich but had extra mushrooms so I can make another one later in the week for lunch. Made for Zaar Stars.

 

[IngridH]

Oh, boy, is this yummy! I love grilled cheese, and I love sauteed mushrooms, so there was no question that I would love this. I couldn't find oyster mushrooms, so I added some re hydrated chantarelles instead. Porcini would also be good in this. I love the combination of the mushrooms, herbs, and shallot- this would be wonderful over a steak for dinner, then leave a few leftovers to make this sandwich for lunch! For the herbs, I used basil and thyme, since they were the best looking in the garden right now. Thanks for a wonderful lunch!

 

[MarraMamba]

Annacia these are fantastic! I loved them, used the exact mushrooms, i did use light rye instead of sourdough bc it was what i had and it has a bit of sour taste in it too. the only change i might make is to add some more brie on top of the mushrooms after i turn it over :)