I want to share my new favorite sandwich.
This sandwich lands perfectly between hearty “dude food” and lighter fare. Grilled cheese is the ultimate comfort sandwich, but a grilled cheese overflowing with seared mushrooms takes it to another level. The contrast of gooey, salty cheese with deeply savory, umami-rich mushrooms, a little onion, and buttery toasted rye is irresistible. It’s the kind of food you’ll keep eating even after you’re full just because it tastes so good.
You can use any mushrooms you like. I chose baby portabellas (cremini) but white buttons, chanterelles, or a mix of varieties all work. The crucial step is searing them in a very hot pan until they get golden-brown edges — that’s where the flavor concentrates. During the sear I add a little diced onion and deglaze with white wine (or stock). When the mushrooms are off the heat, folding in thinly sliced scallions adds a bright finish you won’t want to skip.
Then comes the cheese, which no longer stands alone.
Cheese and mushrooms are a heavenly pairing. Both bring umami to the table, and together they create complex, savory flavors that make this sandwich unforgettable.
As much as I adore cheese, it’s the seared mushrooms that make this sandwich sing. I can’t stress enough: make the mushrooms. Make them today. Make a big batch if you can. They’re fantastic on steaks, burgers, in omelets, on scrambled eggs, stirred into sauces, or simply eaten by the forkful. I often cook three pounds or more at a time and portion them into containers to freeze — having ready seared mushrooms in the freezer makes throwing this sandwich together effortless. My version of this recipe was inspired by Kevin at Closet Cooking.
When I’m slicing a large quantity of mushrooms, my Togiharu Gyutou 8.2″ knife (sent to me by Korin) is indispensable.
After two weeks with this knife I can’t imagine prepping without it. It’s the sharpest knife I’ve owned and makes slicing effortless. Full disclosure: I knew Korin was sending the knife and was excited to receive it. When the delivery arrived I opened the package right away, and in my eagerness I managed to nick my finger while removing the plastic sheath. It was a clean, quick cut — a reminder that a sharp knife is a safe knife when handled carefully. I bandaged up and got straight back to slicing mushrooms and other ingredients.
A great knife doesn’t just cut; it makes slicing, chopping, and trimming easier and more precise. Whether you’re slicing mushrooms, chopping onions, or cutting paper-thin pork for other recipes, a quality blade transforms the prep work.
Seared Mushrooms and a Mushroom Melt
Rebecca Lindamood
Ingredients
For the Seared Mushrooms:
- 1 1/2 pounds assorted mushrooms sliced (baby portabellas, chanterelles, button mushrooms, etc.)
- 1 tablespoon neutral oil canola, peanut, or vegetable
- salt and pepper to taste
- 1/2 small yellow onion diced very small
- 1 clove garlic peeled and minced
- splash of white wine or stock
- 4 tablespoons butter
- 3 green onions green part only, thinly sliced
For the Mushroom Melt:
- 3/4 cup seared mushrooms
- 1/2 cup grated melting cheeses a mix like fontina, extra-sharp cheddar, and a creamy Irish or similar cheese
- 2 slices hearty bread rye or pumpernickel
- 1 tablespoon butter
Instructions
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To Make the Seared Mushrooms:
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Heat a heavy skillet over medium-high heat. When hot, add the oil and heat until shimmering. Add the mushrooms (work in batches if needed to avoid crowding) with a pinch of salt and spread them evenly. Do not stir for at least 1 minute so the mushrooms can develop a golden-brown crust.
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If cooking in batches, move the finished mushrooms to the pan’s edge and add a little more oil before adding the next batch and another pinch of salt.
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When the mushrooms are speckled with brown, add the onion and garlic, stir briefly until fragrant (about a minute), then pour in the white wine or stock and scrape up any brown bits. Add the butter and stir until melted. Remove from heat, taste, and adjust salt and pepper as needed.
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Serve the mushrooms hot, or portion leftovers and freeze for up to a month.
To Make the Mushroom Melt:
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Combine about 3/4 cup of seared mushrooms with the grated cheeses in a small bowl and set aside.
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Melt half the butter in a heavy skillet or griddle over medium heat. Place one slice of bread in the melted butter, pile the mushroom-cheese mixture on top, then cover with the second slice of bread. Cook until the bottom is golden brown. Add the remaining butter to the pan, press the sandwich gently, and carefully flip it to brown the other side.
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Toast for about a minute, add a splash of water to the pan and cover for another minute to ensure the cheese melts fully. Remove the lid and continue toasting until the bread is deep golden brown. Transfer to a cutting board, slice, and serve.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition tool.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your version!
Korin.com provided the knife for review; all opinions are my own.