Mushroom Melt Recipe

Prepare the Mushrooms

Clean the maitake mushrooms by gently wiping them with a damp cloth to remove any dirt. Avoid washing them under water as they can absorb moisture. Slice the mushrooms into bite-sized pieces.

Sauté the Mushrooms

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Once hot, add the sliced maitake mushrooms and sauté for about 5 minutes until they are golden brown and softened.

Add Garlic and Seasonings

Mince the garlic cloves and add them to the skillet with the mushrooms. Stir in the fresh thyme, salt, and black pepper. Cook for an additional 2-3 minutes until the garlic is fragrant.

Prepare the Bread

While the mushrooms are cooking, spread the remaining tablespoon of butter on one side of each slice of sourdough bread. This will be the side that gets toasted.

Assemble the Sandwiches

On the unbuttered side of two slices of sourdough bread, layer half of the sautéed mushrooms and then sprinkle half of the Gruyere cheese over them. Top with another slice of bread, butter side up. Repeat with the remaining ingredients.

Grill the Sandwiches

In the same skillet used for the mushrooms, grill the sandwiches over medium heat for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.

Serve

Remove the sandwiches from the skillet, slice them in half, and serve immediately while the cheese is still warm and gooey.