Mushrooms And Sage With Grilled Bread Food

GREAT GRILLED VEGETABLE SANDWICH

Steps:

• Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with Herbed Mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
• Combine all ingredients in a food processor and pulse.

MUSHROOMS AND SAGE WITH GRILLED BREAD

Steps:

• Heat a grill pan over medium-high heat. Combine 1 1/2 tablespoons butter and 1 tablespoon sage in a small bowl, and spread on both sides of bread. Sprinkle with salt, and grill until golden and crisp, about 30 seconds per side.
• Melt 1/2 tablespoon butter with 1 tablespoon oil in a large skillet over medium-high heat. Add shallots, and cook, stirring, until soft, about 2 minutes. Add 1/2 of the mushrooms, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Transfer to a bowl. Repeat with remaining butter, oil, and mushrooms. Return reserved mushroom-shallot mixture to skillet with remaining sage, and cook for 1 minute. Stir in vinegar, and cook until it evaporates. Serve warm over the grilled bread.

GRILLED CHEESE WITH SAUTEED MUSHROOMS

Steps:

• Heat 2 tablespoons butter in a 12-inch heavy nonstick skillet over moderately high heat until foam subsides, then cook mushrooms with salt and pepper, stirring occasionally, until liquid mushrooms give off is evaporated, about 8 minutes. Add wine and boil, stirring occasionally, until liquid is evaporated, about 5 minutes. Cool mushrooms to room temperature, about 10 minutes.
• Toss mushrooms with cheese and parsley in a bowl.
• Divide cheese mixture among 8 slices of bread (a scant 1/2 cup per slice), spreading evenly, then top with remaining 8 slices.
• Heat 1 tablespoon butter in cleaned skillet over moderate heat until foam subsides, then cook 2 sandwiches, without turning over, until undersides are browned, about 3 minutes. Transfer sandwiches to a cutting board. Heat 1 tablespoon butter in skillet until foam subsides, then return sandwiches, browned sides up, to skillet and cook until undersides are browned, about 3 minutes more, transferring back to cutting board as cooked. Make 3 more batches in same manner.
• Trim off crusts and cut each sandwich into 4 triangles. Top each triangle with a drop of truffle oil (if using).

GRILLED FONTINA & MUSHROOM WITH SAGE SANDWICHES

Steps:

• In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat.
• Add the mushrooms, salt, pepper, red pepper flakes (if using) and dried sage, and cook, stirring frequently, until golden brown, about 5 minutes.
• Stir in the fresh sage, if using.
• Put the mushrooms in a bowl and wipe out the pan.
• Using a pastry brush, coat one side of 4 slices of the bread with half of the melted butter.
• Put them, buttered-side down, on a work surface.
• Top the bread with the cheese and then the mushrooms.
• Cover with the remaining 4 slices of bread; brush the tops with the remaining melted butter.
• Heat the frying pan over moderately low heat.
• Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.

MUSHROOMS AND SAGE WITH GRILLED BREAD

Steps:

• Heat a grill pan over medium high heat. Combine 1 1/2 tablespoons butter and 1 tablespoon sage in a small bowl and spread on both sides of bread. Sprinkle with salt and grill until golden and crisp, about 30 seconds per side.
• Melt 1/2 teaspoon butter with 1 tablespoon oil in a large skillet over medium high heat. Add shallots, and cook, stirring, until soft, about 2 minutes. Add 1/2 of the mushrooms, season with salt and pepper and cook, stirring occasionally until soft, about 5 minutes. Transfer to a bowl. Repeat with remaining butter, oil and mushrooms. Return reserved mushroom shallot mixture to skillet with remaining sage, and cook for 1 minute. Stir in vinegar, and cook until it evaporates. Serve warm over the grilled bread.