Take your taste buds on a cozy trip with this upscale mushroom and cheese grilled sandwich! Sautéed cremini mushrooms meet garlic and thyme, all enveloped in a warm embrace of fontina and our White Truffle Oil. It’s the gooey comfort food you didn’t know you were missing—perfect for those days when you want to feel fancy without leaving your kitchen!

I N G R E D I E N T S :

• 2 tablespoons Rocky Mountain Olive Oil Thyme Infused Olive Oil + more for brushing
• 1 small onion, sliced
• 8 ounces cremini mushrooms, sliced
• 2 cloves 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 Rocky Mountain Olive Oil White Truffle Oil
• 1 cup fontina or gruyere, shredded
• 1/4 cup parmigiano reggiano, grated
• 4 slices bread

I N S T R U C T I O N S :

1. Heat 2 tablespoons of Thyme Olive Oil in a pan over medium heat. Add the onion and sauté until tender, about 5 - 7 minutes. Add the garlic and thyme and sauté until fragrant, about a minute. Add the cremini mushrooms and sauté until they start to caramelized and turn golden brown, about 10 -15 minutes. Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2- 3 minutes. Season with salt and pepper. Add the parsley and white truffle oil, then remove from heat and let cool a bit. 
2. Mix the cheese into the mushrooms. Brush one side of all four slices of bread with Thyme Olive Oil and place two pieces of bread in the pan oiled side down. Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the oiled side up. 
3. Grill until the cheese has melted and the bread is golden brown, about 2- 4 minutes per side.