mushroom Archives - Corks and Forks https://corks-and-forks.com/tag/mushroom/ Food, Wine, and Fabulous! Sat, 09 Mar 2024 19:15:50 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://i0.wp.com/corks-and-forks.com/wp-content/uploads/2024/02/cropped-corks-forks-logo-2.png?fit=32%2C32&ssl=1 mushroom Archives - Corks and Forks https://corks-and-forks.com/tag/mushroom/ 32 32 223399331 Pan Fried Mushroom and Cheese Sandwich https://corks-and-forks.com/pan-fried-mushroom-and-cheese-sandwich/?utm_source=rss&utm_medium=rss&utm_campaign=pan-fried-mushroom-and-cheese-sandwich Sun, 05 Mar 2023 19:51:26 +0000 https://fluffthis.com/?p=8468 Elevate your grilled cheese to something that comforts to the core! This Pan Fried Mushroom and Cheese Sandwich is simple and oh so yummy!

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I am not going to lie to you here.  I don’t make grilled cheese sandwiches.  I make pan fried cheese sandwiches.  I make all kinds of pan fried sandwiches because nothing beats that crispy golden crackle that renders lip balm unnecessary.  Even the oozing cheese gets a little crispy as it hits the pan-crust horizon.  You KNOW what I am talking about!

This particular creation is almost like a patty melt, without the patty.  It elevates plain old grilled cheese to something almost naughty.  Dip a corner into a pipping hot cup of bone broth on a cold winter night and we are talking moan-out-loud yummage!

You could swap out the butter and cheese for plant based and call it vegan, I guess.  But why?  WHY?  Try it. Just try it.  You know you want to!

Pan Fried Mushroom and Cheese Sandwich

Recipe by Mell
0.0 from 0 votes
Servings

2

servings
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

In all good conscience I could not call this "Grilled". It's fried, it just is. That's what makes this so freaking yummy.
Play around with different types of mushrooms, cheeses, or go crazy and add a thin slice of pear. You can even try using a Panini Press but why? Make it once as is and you'll understand. Enjoy!

Cook Mode

Keep the screen of your device on

Ingredients

Directions

  • PREP YOUR INGREDIENTS
  • Clean your produce
  • Halve, peel then medium dice your onion. You should have about half a cup.
  • Thinly slice your mushrooms
  • Thinly slice the Cheddar and Jack Cheeses
  • COOK YOUR FILLING
  • In a medium, preferably non-stick pan, heat a drizzle of olive oil and 1 tablespoon butter until good and hot. Don't burn the butter!
  • Add your sliced mushrooms in an even layer to the pan. Let cook without stirring for about 4 to 5 minutes or until lightly browned.
  • Add the diced onion to pan then season with salt and pepper and cook, stirring occasionally, until nice and softened, about 4 to 5 minutes or so.
  • Carefully add the vinegar (Careful! It may spatter!) and stir constantly as you cook for about another minute.
  • Turn off the heat and season with salt and pepper as desired.
  • ASSEMBLE
  • Lay out your bread slices on a cutting board.
  • Arrange cheese slices on half the slices of bread then layer on your mushroom mixture.
  • Rinse and wipe out the pan you cooked your mushrooms in.
  • FRY SANDWICHES
  • Reheat your non-stick pan you used for the mushrooms on medium heat. Add a drizzle of olive oil and remaining 2 Tablespoons of butter. As soon as the butter starts to bubble a bit, you're ready to go.
  • Place the bread with the cheese/mushrooms into the pan then cover with remaining bread to cap off your sandwiches. Cover the pan loosely with a bit of foil and cook about 3 to 4 minutes per side. Give the pan a shake every now and then to get all that butter and oil around the edges for that crispy yum. Once you see the cheese is melted and the bread is a gorgeous golden brown, carefully flip. If the pan seems dry, feel free to add a little more oil and/or butter when you flip.
  • Once your sandwiches are the desired toasty, transfer to a cutting board and season with a little salt if you like. Halve the sandwiches on an angle and serve immediately.

Notes

  • Pair with tomato or cream of mushroom soup for the perfect comfort food!

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Pairing Notes...

If you are making this dreamy sandwich as is, I would highly recommend a Pinot Noir.  Two of my favorites are from Waddle Creek and Brothers Miller.  If you vary the cheese, like Gruyere, you might want to switch it up to a lovely white like LVE Pinot Gris.

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8468
Creamy Dreamy Mushroom Linguini https://corks-and-forks.com/spaghetti-with-mushroom-sauce/?utm_source=rss&utm_medium=rss&utm_campaign=spaghetti-with-mushroom-sauce Thu, 10 Dec 2020 10:52:50 +0000 https://fluffthis.com/2020/12/spaghetti-with-mushroom-sauce Umami baby!  Nothing screams Umami more than mushrooms.  Meaty, delicious and oh so good for you. 

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Umami baby!  Nothing screams Umami more than mushrooms.  Meaty, delicious and oh so good for you.  Now, add some other delectable ingredients and soon you have yourself a pile of carb-o-liciousness that seriously satisfies.

What is “umami” you ask?  Umami is basically “savory”. It is one of the five categories of taste along with bitter, sweet, salty and bitter.  Umami is what gives stews and broths that specific yum factor.

You can’t go wrong pairing this dish with a nice California Chardonnay or a good Sauvignon Blanc. Ooooh mommy!

Creamy Linguini with Mushrooms

Recipe by Mell
0.0 from 0 votes
Course: Main
Servings

4

servings
Total time

39

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 8 Ounces linguine pasta

  • 2 tablespoons Extra-virgin olive oil

  • 6 cloves Garlic, thinly sliced

  • 1 1/2 pounds Mixed mushrooms, sliced

  • 1 cup Diced shallots

  • 1 tablespoon Chopped fresh thyme

  • 1 cup Dry white wine

  • 1/2 cup Sour cream or crème fraîche

  • 1/4 cup Grated Parmesan cheese plus more for garnish

  • 1 tablespoon Butter

  • 1/2 teaspoon Salt

  • 1/4 teaspoon Fresh ground pepper

  • Finely chopped fresh parsley for garnish

Directions

  • Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta.
  • While water boils, heat oil and garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add mushrooms, shallots and thyme and increase heat to high. Cook, stirring occasionally, until the liquid the mushrooms release has evaporated and the mushrooms are starting to brown, 11 to 13 minutes.
  • Add wine to the pan and cook until it is reduced by about half, about 5 minutes. Stir in the reserved pasta water, sour cream (or crème fraîche), Parmesan, butter, salt and pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley, if desired.

Did you make this recipe?

Tag @Mellcorcoran on Instagram and hashtag it with

Like this recipe?

Follow @mellcorcoran on Pinterest

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