National Mushroom Month ends in just a few days. So, it is only fitting that my last blog post for September be a mushroom recipe. And it is a great one! Mushrooms and melty cheese combine in a comfort food grilled cheese sandwich, so appropriate for the upcoming cooler months. 

This sandwich gets a flavor boost from fresh sage. Sage is a perennial herb in the mint family. Its savory, slightly peppery flavor is most often paired with poultry. It is an herb that we always have on hand and keep a good supply of by growing it. There is some planted along the back of our house, plus some in a pot. The pot is on the deck with the other herbs (oregano, thyme, rosemary, basil, parsley, & cilantro) and they all come inside with us (right about now) to keep us supplied with fresh herbs all year long.

In this recipe, fresh sage is used. But if it is unavailable, 1-1/4 teaspoons dried sage can be used instead. Add the dried sage to the mushrooms as they start to cook along with the salt & pepper to give them more time to impart the desired flavor to the mushrooms. Fresh sage is added to the mushrooms at the end of their cooking time to preserve the beautiful color of the fresh cut leaves. Just as much flavor will be imparted, despite not being cooked with mushrooms.

Grilled Mushroom & Fontina Sandwiches (adapted from foodandwine.com) Makes: 4 sandwiches

Ingredients:

• 3 tablespoons butter, divided
• 1/2 pound mushrooms, cut into thin slices
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 4 teaspoons chopped fresh sage
• 8 slices country-style bread
• 1/2 pound fontina, grated (~2 cups)

Instructions:

In a large, nonstick frying pan, heat 1 tablespoon of the butter over moderate heat. Add the mushrooms, salt, and pepper to the pan.

Cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Stir in the fresh sage. Transfer the mushrooms to a bowl and wipe out the pan.

Melt the remaining 2 tablespoons of butter. 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.

Top the sandwiches 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.

Serve immediately.

(Note: If fresh sage is unavailable, 1-1/4 teaspoons dried sage can be used. Add it to the mushrooms as they start to cook along with the salt & pepper.)

Comfort food season is upon us!~Linda

Grilled Mushroom & Fontina Sandwiches (adapted from foodandwine.com) Makes: 4 sandwiches

Ingredients:

• 3 tablespoons butter, divided
• 1/2 pound mushrooms, cut into thin slices
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 4 teaspoons chopped fresh sage
• 8 slices country-style bread
• 1/2 pound fontina, grated (about 2 cups)

Instructions:

In a large, nonstick frying pan, heat 1 tablespoon of the butter over moderate heat. Add the mushrooms, salt, and pepper to the pan. Cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Stir in the fresh sage. Transfer the mushrooms to a bowl and wipe out the pan.

Melt the remaining 2 tablespoons of butter. 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. Top the sandwiches 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. Serve immediately.

(Note: If fresh sage is unavailable, 1-1/4 teaspoons dried sage can be used. Add it to the mushrooms as they start to cook along with the salt & pepper.)