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DTLA Cheese's Mushroom Melt Sandwich

Ingredients (10)

  • 1/2 pound wild mushrooms: chanterelles, wood ears, lobster mushrooms, maitakes, etc.—whatever’s available
  • 2 ounces extra-virgin olive oil
  • 1 ounce garlic cloves, peeled and crushed
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 tablespoon chopped fresh thyme
  • 1 ounce flat-leaf parsley
  • 1 tablespoon (1/8 stick) unsalted butter
  • 6 ounces Taleggio cheese, sliced
  • 4 slices brioche
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DTLA Cheese's Mushroom Melt Sandwich

In this easy recipe for mushroom melt sandwiches from DTLA Cheese in Los Angeles, wild mushrooms, Taleggio cheese, garlic, and herbs are piled between brioche slices and toasted.

What to buy: Taleggio is a semisoft, washed-rind cheese from Italy with a strong aroma but a mild flavor.

For more savory sandwich inspiration, see our Monte Cristo sandwich recipe.

Instructions

  1. 1Heat the oven to 375°F and arrange a rack in the middle.
  2. 2Spread out the mushrooms in a single layer in a baking dish. Add the oil, garlic, a big pinch of salt, pepper to taste, and the thyme and parsley and toss to combine. Roast the mushrooms until soft and a little browned, about 25 minutes. Set aside, keeping them warm.
  3. 3Melt the butter over medium heat in a skillet or nonstick frying pan large enough to hold 4 slices of brioche. Distribute the Taleggio evenly over the bread slices. Cook until the underside of the brioche is golden and crisp, about 4 minutes.
  4. 4Distribute the roasted mushrooms between 2 of the brioche slices. Top with the remaining 2 slices, cheese-side down. Cut the sandwiches diagonally in half, transfer to warmed plates, and serve.
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