Oyster mushroom grilled cheese continues our journey of variations on a theme. Different cheeses, meats, veggies and condiments yield scrumptious flavors on grilled breads. Gruyere and fontina add creamy, cheesy goodness with earthy Italian oyster mushrooms for a delicious take on the classic grilled cheese. Add a little “perfect” remoulade on brioche and your biggest problem is that it doesn’t last long enough. So you better make two!
Let’s Make an Oyster Mushroom Grilled Cheese Sandwich!
Start with the best and freshest ‘shrooms possible and here in Fort Smith, Arkansas that means buying directly from the Blue Moon Mushroom Farm at our Saturday morning farmer’s market.
Chop and saute the mushrooms in butter, olive oil, salt and peppered to taste.
When they’re finished set aside and keep warm.
When the mushrooms are ready, it’s time to build the sandwich. Start by covering a slice of bread with remoulade, then pile on the mushrooms followed by the shredded, mixed cheeses and topped by another slice of bread buttered on top.
From here it’s standard procedure to finish. Place it in a hot cast iron pan with bubbling butter and grill until the bottom is golden brown, then flip it and grill the other side until it’s also golden brown and the cheese has melted like the picture below.
Oyster Mushroom Grilled Cheese
Grilled cheese sandwich with oyster mushrooms, gruyere and fontina cheeses on brioche
- Prep Time: 30
- Cook Time: 10
- Total Time: 40 minutes
- Yield: 2 1x
- 4 slices brioche bread
- 4 oz gruyere cheese – grated
- 4 oz fontina cheese – grated
- 1 splash olive oil
- 4 TBL salted butter – softened
- 8 oz oyster mushrooms – trimmed, sliced and roughly chopped
- 2 oz perfect remoulade – get the recipe HERE
- Salt and Pepper
- Grate and mix the cheeses and set aside
- Clean, trim and chop the mushrooms, then heat a skillet and saute them in the olive oil and a tablespoon of butter over medium low heat – about 5 minutes, then set aside and keep warm
- Make the sandwiches by covering a slice of brioche with remoulade, pile on half the mushrooms and the grated, mixed cheeses, then top with another slice of brioche buttered on top. Repeat for the second sandwich
- Heat a cast iron skillet with 2 pats of butter until it bubbles, then place the sandwich in the skillet and grill over medium low heat until it is golden brown – 1-2 minutes. Turn and place the buttered side down into the skillet and continue to grill until it is also golden brown and the cheese is melted
- Serve with your favorite chips and a pickle