Truffle Butter Grilled Cheese with Fontina and Duxelle
makes 8 mini sandwiches
Ingredients:
16 slices French bread
½ lb Italian style fontina, shredded
1/2 cup duxelle (recipe below)
4 T truffle butter
Directions:
Heat a large skillet or sauté pan over medium heat. Spread truffle butter on one side of all 16 slices of bread. On eight of the slices, spread the unbuttered side with approximately 1 tablespoon of the duxelle. Place four of bread slices containing the duxelle butter-side down on the heated skillet. Top each slice with 1/8 of the grated fontina and top with a slice of French bread, butter-side up. Cook until bottom bread is golden brown and cheese starts to melt. Carefully turn sandwiches over and continue to cook until the second side is golden brown and the cheese is completely melted. Repeat with remaining sandwiches.
Mushroom Duxelle
Makes approximately 2 ½ cups
Ingredients:
3 tablespoons butter
1 lb mushrooms
¼ cup minced shallots
2 cloves garlic, minced
1 teaspoon fresh thyme
¼ cup dry sherry
Directions:
Place mushrooms into a food processor. Pulse until finely chopped. Set aside. Heat butter in a large sauté pan over medium heat. When butter is melted, add shallots and saute until they are tender, about 5 minutes. Add garlic and sauté briefly, just until the garlic is fragrant and beginning to soften. Increase heat to medium-high and add the chopped mushrooms and thyme, stirring to combine.
Allow the mushrooms to cook, undisturbed for 5-7 minutes, or until they have released their liquid and begin to brown. Give them another good stir and continue cooking until they are browned and fairly dry, reducing the heat as needed if mushrooms begin to stick. Add sherry and cook, stirring, until all the moisture has evaporated. Allow to cool.
Leftover duxelle is delicious tucked into an omelette, spread on crostini, added to mashed potatoes, or used as a topping or stuffing for grilled fish or roasted meats.
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