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.
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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!
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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.
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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 :)
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A fabulous MUST-TRY recipe for all mushroom-lovers, especially if you're also partial to garlic and brie! I made these exactly to the recipe but I certainly will not hesitate to make these sandwiches again with a different range of mushrooms if those specified are not available. Loved the herbs, shallot and wine in this recipe: all in all a great blend of flavours. :) I shall be making these often, especially as the ingredients are ones I pretty well always have on hand. Thanks for sharing this recipe, Annacia. Made for Gimme 5.
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We enjoyed this quick and easy grilled cheese sandwich. We actually had no difficulty turning the sandwich in the pan. Used an assorted package of wild mushrooms and used a combination of all herbs listed, fresh from the garden. Although I like brie cheese, I think I might have enjoyed the sandwich more with gruyere or cheddar. Thanks for posting.
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Oh this is such a yummy sandwich! I love the sourdough bread and the assorted mushrooms used in this sandwich. This is a definite keeper! Made for ZWT3 2007.
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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.
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Due to unexpected company, I was forced to eat this sandwich 2 hours after I made it. I took one bite and fell in love. I cannot wait to try this again- hot so the cheese will be melty. I used a couple of leaves of chopped fresh sage and 1/2 a tsp. of mixed dried herbs. I also only used oyster and button mushies. This will be a repeat in my home!
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