Caramelized onions and oyster mushrooms are the stars of my cheesy Mushroom Melt. Combined with sourdough and Miso Heat, this sandwich is a savory treat!
Special Shout Outs To ~
My husband, Cameron, for regularly spoiling us with HOMEMADE SOURDOUGH!!! I will be making a post of how he makes this irresistible bread soon.
Elevated Mushrooms for their delicious oyster mushrooms that made this recipe!
MisoHeat for their spicy chili paste that gives the sandwich a special kick. I use this ingredient in a couple other recipes of mine: Miso Stuffed Shiitakes & Spicy Coleslaw.
Recipe
Mushroom Melt
Caramelized onions and oyster mushrooms are the stars of my cheesy Mushroom Melt. Combined with sourdough and Miso Heat, this sandwich is a savory treat!
Ingredients
- 8-12 oz oyster mushrooms, sliced
- 1 large onion, sliced
- 4 oz gruyere cheese, shredded
- ½ cup arugula
- 1 tablespoon soy sauce
- 1-2 teaspoon MisoHeat Chili Paste (depending on heat preference)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 tablespoon butter
- 6 slices bread of choice (sourdough recommended)
Instructions
- Slice the mushrooms and onion and shred the cheese.
- Melt 4 tablespoon butter in a large skillet over high heat until foaming then add onions and mushrooms. Season with garlic powder, salt, and pepper, and leave undisturbed for 1 minute.
- Cover and cook 3-5 min, stirring a couple of times, until the onions have softened.
- Uncover, reduce heat to medium, and continue stirring occasionally for about 30 more minutes, until the mushrooms and onions are golden brown. If the bottom of the skillet starts to dry, add a couple tablespoons of water and scrape up any stuck bits.
- Once caramelized, reduce heat to low and pour in the soy sauce to deglaze the skillet before adding the arugula, miso paste, and shredded cheese. Stir for a couple of minutes, until the cheese has slightly melted and the arugula has started wilting.
- Scoop the mushroom mixture onto three slices of bread. Butter one side of three more slices of bread. Place the buttered side up on top of each mushroom slice and push down to create a sandwich.
- Melt 2 tablespoon of butter in the skillet over medium heat. Place the sandwiches buttered side down and cook 2-4 min, until golden brown. Keeping in the skillet, butter the side facing up, add the remaining 1 tablespoon butter, and flip the sandwiches. Gently press down and cook until the other side is golden brown. Serve immediately.
Notes
- Other cheeses that would work well in this recipe include swiss, mozzarella, havarti, muenster, and provolone.
- If you can’t find oyster mushrooms substitute with chestnuts, baby bella, or shiitakes.
- Miso Heat is chili paste made locally in Denver that you can buy here.
Nutrition
Calories: 795kcalCarbohydrates: 71gProtein: 27gFat: 46gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 122mgSodium: 2006mgPotassium: 282mgFiber: 4gSugar: 8gVitamin A: 1372IUVitamin C: 3mgCalcium: 474mgIron: 5mg
Tried this recipe?Let us know how it was!
