Mushroom Gruyere Grilled Cheese

foodnetwork.com

Sue T.

subheading: Truffle Spread:

½ cup robiola fresca cheese, at room temperature (substitute cream cheese if unavailable)

½ tablespoon lemon zest

1 teaspoon chopped fresh rosemary

½ teaspoon white truffle oil

Salt and freshly ground black pepper

subheading: Pan-Roasted Mushrooms:

6 tablespoons extra-virgin olive oil

2 pounds mixed wild and cultivated mushrooms, trimmed and thickly sliced

Kosher salt and freshly ground black pepper

2 shallots, finely chopped

2 cloves garlic, finely chopped

2 tablespoons unsalted butter

2 tablespoons chopped fresh rosemary

2 tablespoons fresh thyme leaves

subheading: Mushroom Gruyere Grilled Cheese:

4 slices pan de mie or French Pullman bread, cut ¾-inch thick

1 stick (8 tablespoons) European-style butter, at room temperature

4 thin slices Gruyere

4 thin slices fontina

4 tablespoons chopped fresh herbs (parsley, tarragon, chives and chervil)

Coarse sea salt

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