Wild Mushroom Melt Panini

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1/4 cup thinly sliced shallots
• 2 teaspoons minced garlic
• 2-1/2 cups sliced wild mushrooms, such as shiitake, chanterelle or porcini
• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped fresh parsley
• Coarse salt and black pepper
• 4 tablespoons butter, room temperature
• 8 slices rye bread, sliced from a dense bakery loaf
• 1/2 pound Gruyère or Swiss cheese, sliced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil and 1 tablespoon butter in a large skillet over medium heat until the butter melts.

2. Add the shallots and cook 3 minutes, stirring, until softened.

3. Add the mushrooms and cook 6 to 8 minutes, stirring occasionally, until they release their liquid and turn golden.

4. Stir in the garlic and cook 1 minute. Add the balsamic vinegar and cook until nearly evaporated. Stir in the parsley and season with coarse salt and black pepper. Remove from heat.

5. Spread the room-temperature butter evenly over one side of each of the 8 rye bread slices.

6. Place 4 bread slices butter side down on a work surface. Layer the cheese slices and the mushroom mixture evenly over them, then top with the remaining bread slices, butter side up.

7. Heat a clean skillet or panini press over medium-low heat.

8. Cook the sandwiches 3 to 4 minutes per side, pressing gently, until the bread is deep golden and the cheese melts.