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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


  • 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.

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