Grilled Cheese with Sauteed Mushrooms |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 32 |
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Creamy Italian Fontina, earthy mushrooms, and a dash of truffle oil transform a childhood favorite into elegant little sandwiches. Ingredients:
1 1/4 sticks (10 tablespoons) unsalted butter |
1 pound cremini mushrooms, trimmed and chopped |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/3 cup dry white wine |
1/2 pound chilled italian fontina, rind discarded and cheese coarsely grated (2 cups) |
2 tablespoons finely chopped fresh flat-leaf parsley |
16 very thin slices firm white sandwich bread |
about 1/2 teaspoon white-truffle oil (optional) |
Directions:
1. Heat 2 tablespoons butter in a 12-inch heavy nonstick skillet over moderately high heat until foam subsides, then cook mushrooms with salt and pepper, stirring occasionally, until liquid mushrooms give off is evaporated, about 8 minutes. Add wine and boil, stirring occasionally, until liquid is evaporated, about 5 minutes. Cool mushrooms to room temperature, about 10 minutes.
2. Toss mushrooms with cheese and parsley in a bowl.
3. Divide cheese mixture among 8 slices of bread (a scant 1/2 cup per slice), spreading evenly, then top with remaining 8 slices.
4. Heat 1 tablespoon butter in cleaned skillet over moderate heat until foam subsides, then cook 2 sandwiches, without turning over, until undersides are browned, about 3 minutes. Transfer sandwiches to a cutting board. Heat 1 tablespoon butter in skillet until foam subsides, then return sandwiches, browned sides up, to skillet and cook until undersides are browned, about 3 minutes more, transferring back to cutting board as cooked. Make 3 more batches in same manner.
5. Trim off crusts and cut each sandwich into 4 triangles. Top each triangle with a drop of truffle oil (if using).
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