Creamy Mushroom Sandwich Recipes
MUSHROOM GRILLED CHEESE
This mushroom grilled cheese sandwich is loaded with 3 different cheeses. Better still - it couldn't be easier to make!
Provided by Chris
Categories lunch
Time 40m
Number Of Ingredients 10
Steps:
- Mushrooms: In a large pan over medium heat melt in 1 tbsp butter then add half of your mushrooms. Spread out across the pan and leave to fry until golden on one side. Flip them over and fry the other side until golden. Remove from pan and repeat with 2nd tbsp butter and the rest of your mushrooms.
- Creamy Mushrooms: Add all the mushrooms back into the pan, then add garlic and season with a good pinch of salt and pepper. Fry for 1-2mins until the garlic lightly browns, then add in cream cheese, cream/milk and thyme. Give it all a good stir until the cream cheese melts, then remove to a side bowl.
- Grilled Cheese: Wash out pan or use 2nd pan and place on the stove with the heat OFF. Add 1-2 slices of bread and spread with butter, then flip so they're butter side down. Add Emmental, then top with mushrooms. Sprinkle over Gruyere then add a second slice of bread. Spread the tops with butter.
- Fry: Turn heat to medium and fry both sides until golden, with the cheese nice and gooey. Remove and repeat with the 3rd sandwich. Enjoy!
Nutrition Facts : Calories 673 kcal, Carbohydrate 33.42 g, Protein 31.52 g, Fat 47.29 g, SaturatedFat 28.596 g, TransFat 0.0017 g, Cholesterol 139 mg, Sodium 767 mg, Fiber 6.7 g, Sugar 8.01 g, UnsaturatedFat 15.972 g, ServingSize 1 serving
CREAMY, MELTY MUSHROOM SANDWICHES
Earthy, meaty mushrooms are one of the hallmarks of spring cooking. This creamy mushroom sandwich will make your taste buds come alive. Its cheesy sauce and hearty bread make for an irresistible bite.
Provided by JJ Johnson
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium heat. Add the mushrooms and garlic and cook until the mushrooms have given up all their liquid and are beginning to brown. Add the onions, shallots and fennel. Cook, stirring, until all the vegetables are softened, about 5 minutes more.
- Add the wine and cook, scraping the bottom of the pan to dislodge any browned bits. Let simmer until the liquid is reduced by half.
- Stir in the cream. Slowly stir in the cheese, stirring until melted. Cook until bubbling and smooth, about 5 minutes. If too thick, add a little more cream or some milk.
- While the sauce is cooking, toast the bread. Place 2 slices of toast on each of 2 plates and spoon the mushroom mixture over top. Garnish with the fresh herbs.
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MUSHROOM SANDWICH WITH HORSERADISH TARRAGON CREAM
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- Place mushrooms onto a large rimmed baking sheet with garlic and rosemary. If mushrooms are crowded, use two smaller sheets.
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