Fancy Grilled Cheese on Mushroom Madeira Sauce
by Caren McSherry
Grilled Cheese Ingredients:
- 8 slices white bread
- Dijon mustard
- 8 medium thick slices of Fontina or Emmental, or Jarlsberg cheese
- Butter, softened
Mushroom Sauce Ingredients:
- 4 tbsp unsalted butter
- ½ lb white or brown mushrooms, sliced
- 1/3 cup white wine
- 1/3 cup beef, chicken, or vegetable stock
- ½ cup heavy cream (33%)
- 1.5 tsp of bourbon maple syrup
- ¼ tsp Côte d’Azur Spice 2.0 chilli condiment
- ¼ cup snipped fresh chives
- Fleur de sel and fresh pepper to taste
- Fresh parsley, finely minced
Method:
1. Lay the bread slices on the work surface, lightly spread one side with a smear of Dijon, lay the cheese on top, don’t be cheap, this is a grilled cheese. Top with the other slice of bread, spread both sides with the soft butter. Carefully trim the crusts, taking care not to take the bread, just the crusts. Set aside.
2. For the sauce, melt the butter in a 9-inch fry pan over medium heat, add the sliced mushrooms, and brown the mushrooms, stirring occasionally. With the heat on medium, add the wine a few tablespoons at a time, letting it absorb before adding the next. Repeat with the stock. Pour in the cream, maple syrup and Spice 2.0, simmer until the sauce begins to thicken. Season with salt and pepper to taste and add the chives.
3. While the sauce is simmering, fry the prepared cheese sandwiches on both sides until golden and the cheese is oozing. Remove from the heat, cut in half on the diagonal and then in half again creating 4 triangles. Spoon a generous amount of mushroom sauce onto the serving plate and stand the 4 triangles on top. Sprinkle with the parsley and serve hot.
- Serves 4
Copyright (c) Caren McSherry & Christina Valagao 12/2022
2. For the sauce, melt the butter in a 9-inch fry pan over medium heat, add the sliced mushrooms, and brown the mushrooms, stirring occasionally. With the heat on medium, add the wine a few tablespoons at a time, letting it absorb before adding the next. Repeat with the stock. Pour in the cream, maple syrup and Spice 2.0, simmer until the sauce begins to thicken. Season with salt and pepper to taste and add the chives.
3. While the sauce is simmering, fry the prepared cheese sandwiches on both sides until golden and the cheese is oozing. Remove from the heat, cut in half on the diagonal and then in half again creating 4 triangles. Spoon a generous amount of mushroom sauce onto the serving plate and stand the 4 triangles on top. Sprinkle with the parsley and serve hot.
- Serves 4
Copyright (c) Caren McSherry & Christina Valagao 12/2022
