Grilled Wild Mushroom and Brie Cheese Sandwich

Annacia *


These are decadent and wonderful and give a whole new meaning to "grilled cheese". Be sure to use a very good sourdough and the freshest of mushrooms. Note: This is a difficult sandwich to turn in the pan, but definitely worth the bit hassle. Enjoy!

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15 Min
5 Min


8 slice
sourdough bread
8 oz
brie cheese (sliced)
4 oz
button mushrooms (quartered ot sliced)
2 oz
shiitake mushrooms (sliced)
2 oz
oyster mushrooms (sliced)
1 Tbsp
minced garlic
1 medium
shallot (chopped)
2 oz
white wine
2 Tbsp
olive oil
2 Tbsp
chopped fresh herbs (parsley, thyme, chives and or basil)
soft butter (as needed)
salt & freshly ground black pepper (as needed)


1Saute the mushrooms in the olive oil in a medium sized pan for 4-5 minutes.

Add the shallots and garlic and cook for an additional 2 minutes.
2Add the chopped herbs.

Add the white wine and reduce until the liquid is evaporated.

Season with salt and fresh ground black pepper and set aside.
3Butter one side of each slice of bread. Place the butter side down on four slices of the bread on a non-stick griddle at medium-low heat.
4Divide the mushrooms into four and place them evenly on the four slices of bread.

Top the mushrooms with the Brie and cover with the other slices of buttered bread.
5Cook for 3-5 minutes or until golden brown; then turn and cook on the other side for an additional 3-5 minutes.

Cut and serve immediately.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Low Sodium, Soy Free