Wild Mushroom Grilled Cheese with Roasted Cauliflower

Yeah, this is not revelatory, except taste-wise. I had some leftover wild mushrooms I made the other day, and still a ton of cheese. So this.

Please don`t mind the picture fail, tastes and really looks better than this looks!




What I used:

Leftover Crimini/Chanterelle Mushroom Saute – Criminis, chanterelles, thyme, shallots, garlic, a bit of skim milk, a bit of dry sherry, thyme, sea salt, pepper, Smoked Paprika, truffle salt.

Rosemary Ciabatta Bread

Decent Cheese – I used a spanish drunken goat and Idezibal -yep, leftover cheese plate items that need to be eaten!


Some veg – I roasted some cauliflower. Sea Salt, Pepper, Olive Oil.

What I did:

Slice the cheese, layer on the bread with the mushrooms.



Cut up the cauliflower and put on a baking sheet. drizzle with olive oil and sprinkle with sea salt and pepper. Put in a 400 degree oven for 20 minutes.

Timer is up on the cauliflower. Stir it and put it back in for 20.

Melt a bit of butter in a pan. Lay the cheese mushroom bread halves in the pan. Lay the bread tops (the halves not in cheese) separate in the pan. Cover and cook for 5 min on low.



Timer is up on the grilled cheese, Flip the non-cheese breads onto the cheese-mushroom breads to make a sandwich. Cover and cook on low for 3 min until the bread sticks together.


Timer is up on the grilled cheese. Flip and cook on low for another 4-5 min until golden.

Timer is up on the cauliflower


Serve with the roasted veg.

Plate It.

Eat It.


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