The Swiss Mushroom Melt Grilled Cheese Food

MUSHROOM MELT GRILLED CHEESE

Steps:

• Heat the olive oil in a large skillet set over medium heat. Add the garlic and cook 2-3 minutes, or until soft and fragrant. Add the mushrooms and cook 4-5 minutes, or until they begin to soften. Stir in the wine; cook until evaporated, about 2 minutes. Add a slice of mozzarella and cook until melted. Stir in the parsley and season with salt and pepper.
• Butter each slice of bread. Flip 2 slices of bread over (so the buttered side is down) and top each with one slice each of mozzarella and cheddar. Top with half of the mushroom mixtures and cover with the remaining cheese. Top with the remaining bread (buttered side up).
• Cook sandwiches covered over medium heat for 4 minutes on each side, or until bread is golden brown and cheese is melted.

GRILLED CHEESE AND MUSHROOM SANDWICH

Steps:

• In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet., Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

MELTY GRILLED MUSHROOM SWISS BURGER

Steps:

• Prepare a grill or grill pan over medium-high heat. Brush the grill with vegetable oil. In a small bowl, combine the mayonnaise and dijon. Set aside.
• In another small bowl, combine the vinegar, 2 tablespoons of the olive oil, thyme, and garlic. Thread the mushrooms onto three 10-inch skewers (if wood, soak for 10 minutes in water before using). Brush mushrooms all over with oil mixture and season with salt and pepper.
• Shape beef into 4 equally-sized patties, about 4-inches wide. Season both sides with salt and the pepper. Using your thumb, press a shallow indent into the center of each burger. Brush cut sides of buns with remaining olive oil. Set both aside.
• Place buns on grill cut side down and grill until lightly toasted, about 30 seconds. Remove to a plate and keep warm.
• Grill mushrooms until golden and tender, turning a few times, about 10 minutes. Remove to a plate and let sit until skewers are cool enough to handle. Remove mushrooms and thinly slice.
• Meanwhile, grill patties until crust develops on bottom side, about 5 minutes. Flip and cook 4 minutes more. Top each burger with two slices of cheese, cover the grill, and cook until cheese is melted and meat is no longer pink in center, about 2 minutes more. Remove burgers to a plate.
• To assemble, spread bottom buns with mayonnaise mixture. Top with arugula and a patty. Pile mushrooms on top of patty and sandwich with top bun. Serve immediately.

MUSHROOM SWISS CHEESE OMELET

Steps:

• Stir cream into eggs.
• Sauté mushrooms and garlic in the butter, about 5-7 minutes in a 9-inch omelet. Add pepper flakes to taste, sprinkle in the chives and thyme.
• Stir the beaten eggs into the mushrooms over medium-high heat.
• Heat the remaining butter in pan over medium heat.
• Stir the eggs briskly with flat of a fork and continue stirring until mixture is nearly cooked, but still wet, sprinkle the shredded cheese over the surface before folding.
• Flipping one side over onto the other. If you have a hard time flipping you can cut in half then flip.
• Garnish with additional chives.

SWISS BAKED MUSHROOMS

Steps:

• In a wide frying pan over medium heat, melt butter.
• Add onions and mushrooms and cook, stirring, until vegetables are soft and liquid has evaporated.
• Stir in sherry, nutmeg and pepper.
• Continue cooking and stirring for 1 minute.
• Turn mixture into a shallow 1 1/2-quart casserole or baking dish and let cool slightly.
• Sprinkle with cheese, then with paprika.
• At this point, you can cover the dish and refrigerate it until the next day.
• Bake, uncovered, in a 425° oven for 8-10 minutes (15-20 minutes if it's been refrigerated) or until bubbly and heated through.