By Annacia on June 15, 2006
Photo by IngridH
Photo by IngridH
"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!"
Serving Size: 1 (276 g)
Servings Per Recipe: 4
"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."
"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."
"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."
"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!"
"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 :)"
"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."
"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."
"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."
"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!"