Mushroom Melt

I think we have established, I really like mushrooms. So it’s no surprise, that I made this delicious sandwich. (For the record, I do NOT eat tuna melts. Warm tuna, mayo, and limp veggies is just yuck. And that smell…. it rivals my distaste for the smell of airplane coffee. Gross man.)

There are no hard and fast rules for this sandwich, but I often add other vegetables too. Sometimes I grill some eggplant and zucchini. And I often use different kinds of cheese. Either way you like your sandwiches – this is a quick way to whip up dinner (or in my case, a midnight snack) that is healthier than Chinese takeout.

Mushroom Melt (Kaprise Kitchen style)

  • 1 package of button mushrooms, cleaned and sliced
  • 1 small onion, halved and sliced thinly
  • 1 small bunch of parsley
  • 1 tablespoon of good butter (I made my own, and it’s just delicious)
  • pinch of salt and pepper
  • 1/4 cup of dry white wine
  • good rolls, sliced and toasted lightly
  • 1 cup of shredded cheese, like mozzarella or provolone
  • 1 tomato, sliced thinly
  1. Toss mushrooms, salt, and pepper in a hot skillet with butter until the moisture is released and evaporated
  2. Stir in onions, and when the onions just begin to become translucent, stir in wine and parlsey
  3. Cook until moisture has evaporated and the mushrooms begin to sear just a bit. Remove from heat.
  4. Toast rolls under the broiler for just a minute, top toasted rolls with tomatoes
  5. Pile mushrooms on top of the roll/s
  6. Sprinkle cheese (or in my case, HEAP!)
  7. Broil for 5 minutes or until the cheese has just melted
  8. Enjoy!

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