This recipe elevates the classic grilled cheese sandwich by incorporating a savory mushroom filling and creamy Camembert cheese.
Heat the olive oil in a medium-sized skillet over medium heat.
Ensure the skillet is hot before adding the mushrooms to achieve a good sear.
Add the button and shiitake mushrooms to the skillet and sauté for 4-5 minutes until softened.
Stir occasionally to prevent the mushrooms from sticking.
Add the minced garlic and chopped shallot to the skillet and cook for an additional 2 minutes.
Cook until the shallots are translucent and fragrant.
Pour in the white wine and cook until the liquid has evaporated.
Scrape the bottom of the skillet to incorporate any browned bits.
Stir in the fresh herbs and season with salt and pepper. Remove from heat.
Taste and adjust seasoning as needed.
Butter one side of each bread slice.
Spread the butter evenly for consistent browning.
Place four slices of bread, buttered side down, in a non-stick frying pan over medium-low heat.
Ensure the pan is not too hot to avoid burning the bread.
Divide the mushroom mixture evenly among the four slices of bread.
Spread the filling evenly for balanced flavor.
Top the mushrooms with slices of Camembert cheese and cover with the remaining bread slices, buttered side up.
Press gently to secure the sandwich.
Cook the sandwiches for 3-5 minutes on each side until golden brown and the cheese is melted.
Flip carefully to keep the filling intact.
Cut the sandwiches in half and serve immediately.
Serve with a side salad or soup for a complete meal.
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