Creamy Mushroom Grilled Cheese (Printable)

Rich, savory sandwich with creamy mushrooms and melted cheese layered on toasted bread.

# Components:

→ Mushrooms

01 - 7 oz cremini or button mushrooms, cleaned and sliced
02 - 1 tablespoon unsalted butter
03 - 1 small garlic clove, minced
04 - 1 tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme
05 - Salt and black pepper, to taste
06 - 2 tablespoons heavy cream

→ Sandwich

07 - 4 slices sourdough or country bread
08 - 4 slices Swiss or Gruyère cheese (3 oz)
09 - 2 tablespoons unsalted butter, softened

# Method:

01 - Heat 1 tablespoon butter in a skillet over medium heat. Add sliced mushrooms and cook, stirring frequently, until golden brown and moisture evaporates, about 6 to 8 minutes.
02 - Stir in minced garlic and thyme; cook for 1 minute until fragrant. Season with salt and black pepper.
03 - Lower heat and mix in heavy cream. Cook for 1 to 2 minutes until mixture is creamy but not runny. Remove from heat and set aside.
04 - Arrange bread slices. Place a cheese slice on two slices, evenly distribute mushroom mixture on top, add another cheese slice, then top with remaining bread slices.
05 - Spread softened butter on the outside of each sandwich.
06 - Heat a clean skillet or griddle over medium-low heat. Cook sandwiches 3 to 4 minutes per side, pressing gently, until bread is golden and cheese melts.
07 - Remove from skillet, slice sandwiches in half, and serve while hot.

# Expert Advice:

01 -
  • The cream transforms ordinary mushrooms into something velvety and luxurious that you cannot stop eating
  • Golden sourdough with two kinds of cheese creates the perfect crunch to creamy ratio
  • Ready in under 30 minutes but tastes like something from a fancy bistro
02 -
  • Do not rush sautéing the mushrooms or they will steam instead of brown and you will miss all that deep flavor development
  • Medium low heat is crucial for the bread to crisp slowly without burning before the cheese has time to melt completely
  • The cream should coat the mushrooms not drown them so start with less and add more only if needed
03 -
  • Use a cast iron skillet if you have one for the most even heating and best crust development
  • Mayo instead of butter on the outside creates an even crispier golden crust that lasts longer
  • Leftover mushroom mixture keeps in the fridge for 3 days and tastes amazing stirred into scrambled eggs
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