Panini With Sauted Mushrooms And Gruyre Recipes

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MUSHROOM, GOAT CHEESE AND TRUFFLE OIL PANINI



Mushroom, Goat Cheese And Truffle Oil Panini image

Provided by Tyler Florence

Time 35m

Yield 4 sandwiches

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 cloves garlic, finely chopped
3 tablespoons fresh thyme, chopped
1 pound mixed mushrooms, such as button, cremini, shiitake or oyster
1/2 pound fresh goat cheese, or other soft fresh cheese
2 tablespoons truffle oil*, optional
1 small focaccia loaf
1 small bunch arugula

Steps:

  • Heat 2 tablespoons olive oil in a saute pan over medium-high heat. Add the garlic and 2 tablespoons thyme and cook for 1 minute. Add the mushrooms and cook, stirring frequently, until they are browned and soft, about 10 minutes. Remove from the heat and let them cool for about 15 minutes. Put the mushrooms into a food processor and pulse a few times until they are finely chopped. (Alternately, you can chop them on a board with a knife.) Scrape them into a bowl. Crumble in the goat cheese and add the remaining thyme. Pour in the truffle oil, if using, and mix well to combine.
  • Cut the focaccia into 4 pieces, slice them horizontally, and drizzle with some olive oil. On the bottoms place 1/4 of the mushroom mixture and top with some arugula. Put the tops on and gently press each sandwich to flatten it slightly. Drizzle some more olive oil over the tops.
  • Place each sandwich on a preheated panini press and grill until the bread is toasted and the cheese begins to melt, about 5 minutes. Alternately, preheat a dry cast iron or non stick pan. Place the sandwich in the pan and weight it down with another pan or a clean brick wrapped in foil. Grill 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately.

GREENS AND MUSHROOM PANINI



Greens and Mushroom Panini image

For these greens-packed panini, try to find a bag of washed, stemmed greens. If you blanch your greens after bringing them home from the market, you can make the panini in no time.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, weekday, main course

Time 30m

Yield Makes two panini

Number Of Ingredients 8

1/2 pound stemmed and washed sturdy greens, like kale, chard, turnip greens or mustard greens
1 medium-size portobello mushroom (for stuffing), sliced 1/2 inch thick
2 tablespoons extra virgin olive oil
1 to 2 garlic cloves, minced (to taste)
Salt
freshly ground pepper
1 1/2 ounces Gruyère or a mixture of Gruyère and Parmesan, sliced very thin or grated (about 1/3 cup)
4 slices whole grain bread

Steps:

  • Bring a pot of water to a boil. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the greens. Bring the water back to a boil, and boil for two to three minutes, depending on the sturdiness of the greens. Transfer to the ice water to cool for a few minutes, and then drain and squeeze out excess water. Chop coarsely.
  • Preheat a panini grill. Brush both sides of the mushroom slices with olive oil, and grill for one to two minutes. Season if desired. Heat 1 tablespoon olive oil in a medium skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the greens. Toss to coat with oil, and season to taste with salt and pepper. Remove from the heat.
  • Sprinkle half the cheese over two of the bread slices, and top the cheese with a few mushroom slices. Next, pile half the greens on top, and press them down with the back of a spoon. Top the greens with the remaining cheese, and cover with the remaining bread. Brush the outside of the sandwich with a little olive oil. Place in the panini maker, and grill for three to five minutes until the cheese has melted and the bread is toasty.

Nutrition Facts : @context http, Calories 429, UnsaturatedFat 15 grams, Carbohydrate 39 grams, Fat 23 grams, Fiber 9 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 586 milligrams, Sugar 8 grams, TransFat 0 grams

ROASTED MUSHROOM AND GRUYèRE SANDWICH



Roasted Mushroom and Gruyère Sandwich image

For this sandwich, you can also pan-fry the mushrooms, which give this sandwich a somewhat meaty quality. But in this case I used the toaster oven to roast the mushrooms. You'll need only half of the roasted mushrooms for 1 sandwich but you'll find a good use for the rest of them, I'm sure.

Provided by Martha Rose Shulman

Categories     dinner, lunch

Time 30m

Yield Serves 1

Number Of Ingredients 9

1/2 pound mushrooms (white or cremini), sliced
2 tablespoons plus 1/2 teaspoon extra-virgin olive oil
1 teaspoon fresh thyme leaves
Salt and freshly ground pepper
2 slices whole-grain bread (3 ounces)
1 garlic clove, cut in half (optional)
2 teaspoons minced chives
Handful of arugula
3/4 ounce grated Gruyère cheese (3 tablespoons)

Steps:

  • Preheat oven or toaster oven to 400 degrees. Line a baking sheet with parchment. Toss mushrooms with 2 tablespoons of the olive oil and thyme leaves and spread in an even layer on the baking sheet. Place in oven and roast for 15 to 20 minutes, stirring halfway through, or until mushrooms are bubbling and moist. Remove from heat and season with salt and pepper.
  • If desired, rub one side of each slice of bread with the cut clove of garlic.
  • Sprinkle 2 tablespoons of the cheese over 1 of the slices (on the side you rubbed with garlic). Top with half the mushrooms (use the other half for another sandwich or another recipe). Sprinkle chives over the mushrooms and top with a handful of arugula and remaining cheese. Top with remaining slice of bread (garlic-rubbed side down) and press down firmly. Drizzle remaining olive oil over top slice.
  • Toast in toaster oven 3 to 4 minutes, until cheese melts. Remove from heat, press down firmly, cut in half and serve.

Nutrition Facts : @context http, Calories 708, UnsaturatedFat 32 grams, Carbohydrate 46 grams, Fat 47 grams, Fiber 9 grams, Protein 31 grams, SaturatedFat 13 grams, Sodium 920 milligrams, Sugar 10 grams

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