Mushroom Grilled Cheese Sandwich

This entry is part 2 of 3 in the series Amazing Grilled Cheese Sandwiches

Mushroom Grilled Cheese

….. Sandwich (aka The Mushroom Melt)

If you would have asked me to eat a mushroom back before I had children; I would have tol you NO WAY! Once I got pregnant, I could not get enough and my favorite was mushroom pizza. Sometimes with onion and sausage depending on what my stomach could handle at the time; but for sure….cheese and mushroom and sometimes extra of both! I wish this Mushroom Grilled Cheese sandwich was around back then, it would have been awesome to have in between pizzas….Lol

Grilled Cheese Sandwiches

Kevin says…..”This is the messiest grilled cheese sandwiches that I have ever made, but it was also so unbelievably good! I went with a combination of Fontina and Gruyere for the cheese as they both melt well and boy did they ever melt well! The cheese was literally pouring out of the mushroom melt, carrying with it a stream of mushrooms! Perhaps the best part was that some of that melted cheeses squeezed out while cooking and caramelized around the edges of the bread as it cooked!” This is one of the best mushroom grilled cheese sandwiches I have come across.

This recipe comes from Closet Cooking—–>Recipe

Here are some of the various varieies of mushrooms that are available to cook with.

button-mushrooms

White:  The most common type, white mushrooms range in size from tiny—called button, which are harvested when young and have the mildest flavor—to jumbo, which can be stuffed and baked. Creamy white to pale tan, they have a firm texture and a delicate flavor.

 

chantarel-mushrooms

Chanterelle:  Prized for a fruity aroma, chanterelles range from yellow, orange, and brown to pale white or black. The funnel-shaped caps have wrinkles instead of gills on the underside, which should be washed quickly but carefully before using.

oyster-mushrooms

Oyster:  Velvety and trumpet-shaped, oyster mushrooms have delicate brown, gray, or reddish caps on gray-white stems. They have a peppery flavor that becomes very mild when cooked. Young, small specimens are considered the best.

Portobello

Portobello:  Up to 6 inches across, portobellos have a big, steak-like taste and texture; in fact, the huge, umbrella-like caps are often eaten as vegetarian burger substitutes. Remove the woody stems before eating.

shiitake-mushrooms

Shiitake:  With meaty tan to dark-brown umbrella-like caps, shiitakes have a distinctively smoky flavor and taste best when cooked. Available fresh or dried, they work well in stir-fries as the flavor doesn’t fade next to ginger and garlic. Although the stems are too tough to eat and should be removed from the heads before cooking, you can use them to flavor stocks and sauces before discarding.

cremini-mushrooms

Cremini:  Similar to white mushrooms but with a firmer texture and deeper flavor, creminis are actually immature portobellos. The button-like caps range from pale tan to rich brown. The stems are edible.

 

 

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About Barbara

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