Mushroom Grilled Cheese Sandwich (aka The Mushroom Melt)

1 tablespoon butter

1 tablespoon olive oil

8 ounces cremini mushrooms, sliced

1 small onion, sliced

1 clove garlic, chopped

1 teaspoon thyme, chopped

1/4 cup white wine (or broth)

salt and pepper to taste

1 tablespoon parsley, chopped

1/2 teaspoon truffle oil (optional)

1 cup fontina cheese (or gruyere, or mozzarella), shredded, room temperature

1/4 cup parmigiano reggiano (parmesan cheese), grated

2 tablespoons salted butter, room temperature

4 slices bread (gluten-free for gluten-free)

1. Melt the butter and heat the oil in a pan over medium heat, add the mushrooms and onion and cook until until they start to caramelized and turn golden brown, about 10-15 minutes.
2. Add the garlic and thyme and cook until fragrant, about a minute.
3. Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.
4. Season with salt and pepper, add the parsley and remove from heat and let cool a bit.
5. Mix the cheese into the mushrooms.
6. Butter one side of each slice of bread and place 2 in the pan buttered side down.
7. Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.
8. Grill in a pan, preheated over medium heat, until golden brown on both sides and the cheese has melted, about 2-4 minutes per side.