Savory Mushroom Melt Sandwiches to Die For
If you’re looking for a flavorful twist on the classic grilled cheese, you’re in luck! This recipe from DTLA Cheese in Los Angeles combines the earthy goodness of wild mushrooms with the creamy richness of Taleggio cheese, all sandwiched between crispy brioche slices.
The Star of the Show: Taleggio Cheese
Hailing from Italy, Taleggio is a semi-soft, washed-rind cheese with a pungent aroma but a surprisingly mild flavor. Its creamy texture and subtle taste make it the perfect complement to the bold flavors of the wild mushrooms.
Gather Your Ingredients
For this easy recipe, you’ll need:
- 1/2 pound wild mushrooms (chanterelles, wood ears, lobster mushrooms, or any other variety you like)
- 2 ounces extra-virgin olive oil
- 1 ounce garlic cloves, peeled and crushed
- Kosher salt and freshly ground black pepper
- 1/2 tablespoon chopped fresh thyme
- 1 ounce flat-leaf parsley
- 1 tablespoon unsalted butter
- 6 ounces Taleggio cheese, sliced
- 4 slices brioche
Let’s Get Cooking!
Preheat your oven to 375°F and arrange a rack in the middle. In a baking dish, spread out the mushrooms in a single layer and drizzle with olive oil, garlic, salt, pepper, thyme, and parsley. Toss to combine and roast for about 25 minutes, or until the mushrooms are soft and lightly browned. Set them aside, keeping them warm.
Assemble the Sandwiches
In a large skillet or nonstick frying pan, melt the butter over medium heat. Place the brioche slices in the pan and top each with a slice of Taleggio cheese. Cook for about 4 minutes, or until the bread is golden and crispy.
The Final Touches
Distribute the roasted mushrooms between two of the brioche slices, then top with the remaining two slices, cheese-side down. Cut the sandwiches diagonally in half and serve immediately on warmed plates.
With its perfect balance of flavors and textures, this mushroom melt sandwich is sure to become a new favorite. So go ahead, get creative with your ingredients, and indulge in this savory delight!
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