4 oz mushrooms (1/2 box), cleaned and sliced
Deli roll or 2 slices multi grain bread
A few thin slices of mild cheddar or Swiss cheese
1 clove garlic, smashed
Salt & pepper
1. In a small-medium frying pan, heat about 1 tablespoon of olive oil over medium heat, adding garlic and mushrooms. Saute for a couple of minutes, then add salt and pepper, and continue to saute until mushrooms are tender and nicely browned. This should take about 8-10 minutes, or more if you want yours extra browned.
2. Add about 1 tablespoon balsamic vinegar, immediately remove from heat, and mix to coat mushrooms. Heat a grill pan (over medium heat), sandwich press or George Foreman Grill, spraying with cooking spray.
3. Thinly butter your bread or rolls on the "outside" surfaces, and put a thin layer of dijon mustard on the "inside." Spoon mushroom mixture onto bread/roll (omitting the garlic), stack layers of cheese on top and top with other piece of bread or top of roll.
4. Grill your sandwich for about 5 minutes on each side, or longer if you like them extra-crispy, just be sure the cheese is melted. Slice in half and serve hot with extra Dijon mustard.
With a green salad, this was a delicious and very satisfying meal. I think that's why I like white button mushrooms more than Portobellos; I think that they tend to retain their "meaty" texture more, and have a more substantial mouthfeel. Or maybe I overcooked my Portobellos? I can't be sure, but now I have to try again. There are worse things!