Garlic Mushroom Melt
Ingredients
- 2 cloves garlic crushed and finely minced
- ¼ cup Parmigiano-Reggiano cheese grated
- ⅓ cup grated Fontina cheese
- 3½ cups Crimini/Italian Brown mushrooms washed and roughly chopped
- 2 tablespoons butter
- ¼ cup white wine
- 4 slices sourdough bread
- Butter or butter spread
Instructions
- Melt butter in a skillet over medium heat.
- Add minced garlic and sauté for about 1 minute, stirring constantly.
- Add the chopped mushrooms to the skillet and cook until the butter is absorbed, about 7 minutes.
- Pour in the white wine and stir.
- Cook, stirring every few minutes, until the wine evaporates and the bottom of the pan is dry and the mushrooms start to brown, about 5-6 minutes.
- Butter one side of each slice of bread.
- Mix together the grated Parmigiano-Reggiano and Fontina cheeses.
- Spread ¼ of this cheese mixture on the non-buttered side of two slices of bread.
- Spoon the cooked mushrooms on top of the cheese.
- Scatter the remaining cheese mixture on top of the mushrooms and cover each sandwich with the remaining slices of bread, buttered side facing out.
- Cook the sandwiches at 325°F for four minutes on each side, using a melting dome if available.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this savory mushroom melt with a glass of light-bodied red wine such as Pinot Noir or Beaujolais. The fruity and earthy notes of these wines will complement the rich flavors of the mushrooms and cheeses beautifully. Enjoy the delightful combination!
Nutritional Information
Calories: 400 kcal | Carbohydrates: 40 g | Protein: 15 g | Fat: 20 g | Fiber: 3 g | Sugar: 3 g
