Wild Mushroom Grilled Cheese with Roasted CauliflowerPosted: January 5, 2012
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.
- Amy Rosen: Squeeze the most out of those platters of holiday cheese (life.nationalpost.com)
- Cook Fast, Live Young: Five Delectable Mushroom Recipes (savings.com)