How To make Open Face Mushroom Brie Sandwiches
2 tb Olive oil
1 1/2 c Trimmed assorted mushrooms
- such as shiitake, oyster, - chanterelle, morel - and cultivated 1 ts Minced garlic
1/2 c Finely diced onion
1 tb Red wine vinegar
1 tb Water
Salt and pepper; as desired 2 tb Finely chopped parsley
4 sl Country bread
4 sl Brie cheese
HEAT THE OIL IN A SKILLET and add the mushrooms, garlic, onion, vinegar, water, salt and pepper. Cover and cook 3 minutes. Remove the cover and cook until mushrooms are tender, another 5 minutes. Remove from the heat, transfer the mushrooms to a bowl and add the parsley. Toast or grill the bread. Preheat a broiler. Place the bread on a baking sheet and top with mushrooms. Lay a piece of cheese on top and place under the broiler until melted. Serve immediately.
How To make Open Face Mushroom Brie Sandwiches's Videos
Brusquetta de tomate confit e burrata
Brusqueta de burrata com tomate confit ❤️????????
Tomate cereja
Azeite
Sal
Pimenta
Orégano
Alho
Forno até dourar
Pão italiano, torra na frigideira, espalha burrata, Tomatin assado, e Manjericão ????
Além de lindaaa, fica simplesmente MARAVILHOSA de delícia!
Me conta aí, vai fazer ?
Camp Cooking: Making a Tasty Fontina and Mushroom Grilled Cheese Sandwich
This sandwich is beyond delicious! And it isn’t just your ordinary grilled cheese sandwich, either! This is a Fontina and Mushroom Grilled Cheese Sandwich. And it’s so easy to make when you’re camping in the desert, up in the mountains, at an abandoned mine, or anywhere else for that matter! Here is the complete, easy recipe which makes two sandwiches. You’re going to love these!
INGREDIENTS:
6 ounces of Cremini mushrooms (these are sometimes called Baby Bella mushrooms)
1 or 2 teaspoons of bottled minced garlic (or 2 cloves of fresh garlic, minced)
1 sprig of fresh sage, coarsely chopped
3 ounces of sliced fontina cheese
4 slices of sourdough bread
Olive oil
Salt and pepper
RECIPE:
1) Rinse and dry mushrooms. If your mushrooms are not already pre-sliced, cut them into 1/4” slices.
2) Put a medium non-stick pan over medium-high heat. Add 2 teaspoons of olive oil, the 6 ounces of sliced mushrooms, and the 1 or 2 teaspoons of bottled, minced garlic to the pan. Sauté by stirring occasionally until browned, 2 to 3 minutes or so.
3) Season with a pinch of salt and pepper.
4) Remove from burner and add HALF of the coarsely chopped fresh sage (Discard the remaining sage).
5) Top each of the two slices of sourdough bread with the sliced cheese. Place cooked mushrooms on top of cheese. Assemble the sandwiches with the two remaining slices of bread.
6) Wipe the frying pan clean and return to medium heat. Add 1 tablespoon of olive oil and sandwiches to the hot skillet. Cook until golden brown, 2 to 3 minutes per side.
NOTE: As mentioned above, this recipe is for TWO sandwiches. If you only want to make one sandwich, you’ll have to reduce all the ingredients by 1/2. I have found, however, that if you only want to make one sandwich, you can follow the recipe as printed above and then simply store half of the cooked mushrooms in the refrigerator for a day or two so that you can make another sandwich later on.
Please let me know if you enjoy this gourmet grilled cheese sandwich and whether or not you found it easy to make.
#GrilledCheese
#CampCooking
#Sandwiches
#GrilledCheeseSandwich
#CampfireCooking
#CampFood
#CampRecipes
Garlic Caprese Burrata Toast
Grilled Mushroom Sandwich | Grilled Mushroom Sandwich Recipe | Mushroom Sandwich Recipe
Grilled Mushroom Sandwich
Servings - 2
INGREDIENTS
Butter - 2 tablespoons
Mushrooms - 250 grams
Garlic paste - 2 teaspoons
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Coriander - 1 tablespoon
Butter - 1 tablespoon
Brown bread - 2 slices
Provolone cheese - 1 slice
PREPARATION
1. Heat 2 tablespoons butter in a pan, add 250 grams mushrooms and fry for 5 - 7 minutes.
2. Add 2 teaspoons garlic paste and saute for 2 - 3 minutes.
3. Then, add 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
4. Cook until it turns golden brown in color.
5. Now, add 1 tablespoon coriander and mix it well. Keep aside.
6. Heat 1 tablespoon butter in a pan, add 2 brown bread slices on top of it.
7. Cook for 2 - 3 minutes from both sides.
8. Place it on a board.
9. Spread the mushroom stuffing on top of it.
10. Place a slice provolone cheese and cover it with another bread slice.
11. Place it on a grill machine and grill the sandwich for 5 - 7 minutes or till golden brown from both sides or the cheese oil melted.
12. Serve hot.
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The Best HAM AND CHEESE Sandwich Ever Made | Chef Jean-Pierre
Hello There Friends, Croque Monsieur Recipe today! Or The Best Ham and Cheese Sandwich Recipe you will ever see! This Sandwich takes a little bit of time to prepare but it is well worth it! You have to make this Croque Monsieur Recipe at least once! Let me know wat you think in the comments and let me know how your Croque Monsieur turns out!
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