Ingredients

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• 1 tablespoon butter

• 1 tablespoon olive oil

• 1 small onion, sliced

• 8 ounces cremini mushrooms, sliced

• 2 cloves garlic, chopped

• 1/4 cup white wine or broth

• salt and pepper to taste

• 1 cup fontina or gruyere, shredded

• 1/4 cup parmigiano reggiano, grated

• 4 slices bread

• 2 tablespoon butter

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Directions

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• Melt the butter and heat the oil in a pan over medium heat.

• Add the onion and saute until tender, about 5-7 minutes.

• Add the garlic and saute until fragrant, about a minute.

• Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.

• Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.

• Season with salt and pepper and remove from heat and let cool a bit.

• Mix the cheese into the mushrooms.

• Butter one side of each slice of bread and place 2 in the pan buttered side down.

• Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.

• Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.