Truffle Mushroom Grilled Cheese

Ingredients

• 🍞Sourdough Bread, thick-cut2 slice
• 🍄Cremini Mushrooms, thinly sliced170 g
• 🧄Garlic, minced1 clove
• 🌿Thyme, leaves picked2 sprig
• 🧈Salted Butter, softened2 tbsp
• 🫒Extra Virgin Olive Oil1 tbsp
• 🍅Dijon Mustard1 tsp
• 🧀Parmesan (Parmigiano-Reggiano), finely grated30 g
• 🧀Gruyère, grated60 g
• 🫒Truffle Oil1 tsp
• 🧂Black Pepper (ground), freshly groundto taste
• 🧂Sea Salt (fine)to taste

Contains Dairy, Garlic, Gluten, Mustard. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Slice the mushrooms

   Trim the Cremini Mushrooms and slice them thinly so they will brown quickly and evenly in the skillet. Keep the slices around the same thickness; if a few are chunky, set them aside and cut them thinner so they do not steam while the rest caramelise.

   3 min
2. 2

   Prep the aromatics

   Mince the Garlic Clove finely and pick the leaves from the Fresh Thyme sprigs so they are ready to perfume the mushrooms. The garlic should be small enough to disappear into the filling; if it clumps, chop it once more so it does not catch in the skillet.

   2 min
3. 3

   Set a large skillet over medium-high heat and add the Extra Virgin Olive Oil.

4. 4

   Spread in the mushrooms in a single layer. Leave them alone for about 4 minutes until their edges turn chestnut brown and you hear a lively sizzle instead of a wet hiss; if they crowd, cook them a little longer before stirring so they can actually colour.

   4 min
5. 5

   Add garlic and thyme

   Stir the Garlic Clove and Fresh Thyme through the browned mushrooms and keep them moving for about 45 seconds. The garlic should smell sweet and nutty, not sharp, and the thyme should wake up as soon as it hits the heat; if the garlic darkens too fast, lower the heat right away and keep stirring.

   1 min
6. 6

   Stir in the Dijon Mustard, Black Pepper, and a small pinch of table salt.

7. 7

   Season the filling

   Cook for about 30 seconds until the mushrooms look glossy and the mustard smell turns mellow. This tiny hit of sharpness makes the filling taste fuller; if it starts to look dry, add another spoonful of mushroom juices from the skillet and keep it moving.

   1 min
8. 8

   Finish with truffle oil

   Take the skillet off the heat and stir in the Truffle Oil so its aroma stays round and earthy rather than cooked off. Give the filling about 15 seconds of gentle folding until it smells deeply truffled and the sheen looks even; if you add it over high heat, the perfume fades fast, so keep the burner off now.

   1 min
9. 9

   Combine the Parmesan and Gruyère in a mixing bowl.

10. 10

    Spoon the warm mushroom mixture over them and fold until the cheese starts to soften at the edges. The filling should look thick and tangled rather than soupy; if it seems too loose, let it sit for a minute so the cheese can catch the residual heat and bind the mushrooms.

    2 min
11. 11

    Butter the bread

    Spread the Salted Butter on one side of each Sourdough Bread slice, pushing it right to the edges so the crust can crisp evenly. The surface should look fully covered and satin-smooth; if you miss the corners, those spots can stay pale, so nudge the butter outward with the back of a spoon.

    2 min
12. 12

    Lay one slice of Sourdough Bread butter-side down and pile the mushroom-cheese filling onto the centre.

13. 13

    Press it into an even mound before topping with the second slice butter-side up. The sandwich should feel full but not bursting; if the filling reaches the edges, pull it back slightly so it does not ooze out before the bread crisps.

    2 min
14. 14

    Grill the sandwich

    Set the sandwich into the same large skillet over medium heat and cook for about 3 to 4 minutes on the first side, pressing gently with a spatula so every part of the bread touches the hot base. Flip it carefully and cook the second side for another 3 to 4 minutes until the crust is deep golden, crisp at the edges, and the cheese feels loose and molten when you press the centre; if the bread browns too fast, lower the heat and give the cheese more time to melt.

    8 min
15. 15

    Slice and serve

    Move the grilled cheese to a board and rest it for about 1 minute so the filling settles and does not rush out the second you cut it. Slice it on the diagonal with a sharp knife, and serve while the crust is audibly crisp and the cheese is still stretchy; if it squirts too much, give it another short rest before cutting again.

    1 min

Nutrition per serving