Mushroom Gruyere Panini

I can’t get over how simple everyday ingredients can produce something so amazing. Grilled bread with caramelized shallots (best thing ever to make anything awesome) sautéed mushroom and melted gruyere to glue things up is as simple as a grilled cheese sandwich, but just adding some perfectly sautéed mushrooms and shallots takes it to its immortality. Okay thats a bit of an exaggeration, but really its super delicious if you’ve not tried.. Such an awesome combo don’t you think. The key to this simple yet very flavorful toasties is to take time and caramelize the shallots and mushrooms. Look at the images, that browning is everything. This easy, flavorful recipe has become a favorite lunch and comes together in no time. Try it with soup for a substantial meal or it its delicious just as is too.

Mushroom Gruyere Panini

• 2 tablespoons extra virgin olive oil, more for brushing, divided
• 8-12 ounces fresh cremini mushrooms, sliced stems removed, I like a lot of mushrooms
• 3-4 medium shallots, sliced
• 1/3 cup fresh grated gruyere
• 4-6 large or medium slices fresh whole grain bread or bread of your choice
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• sea salt as needed
• plenty of freshly cracked black pepper
• 1 1/2 tablespoons whole grain mustard

1. Start preheating your cast iron skillet or grill pan over medium heat.
2. Slice the shallot and mushrooms.
3. Once the pan is hot add the sliced mushrooms, season with salt black pepper, thyme and sauté until theyre reduced and caramelized. Transfer to a plate.
4. Add some more oil if needed and saute the sliced shallots, stirring frequently until golden and caramelized. About 7-10 minutes. Transfer to a plate.
5. Smear mustard on all the slices of the bread, right upto the edges of the bread. Pile with mushrooms and shallots, followed by cheese.
6. An optional, sprinkle of sea salt. brush with a little more oil and place the oiled side down on the hot pan. Cover with a press if using and cook for two minutes. Brush oil on top and flip the sandwich over, cook for another two minutes until the cheese is melted through.
7. Cut in half and serve warm.