Made with chanterelle mushrooms—which we love for their dangerous-looking Day-Glo color and nutty, butter-soaking flesh—these grilled-cheese sandwiches are appropriate for all three seasons that kick off in September: school, football and mushroom. And while foraging for your own is fun (and crazy trendy right now), we’re content to let someone else do the picking for us while we sit back and sip on the perfect pairing—nope, it's not tomato soup!—a glass of white wine that's alive with acidity and freshness.
Chanterelle Grilled Cheese Sandwiches
2 tablespoons (½ stick) butter, softened and divided
8 ounces chanterelle mushrooms, trimmed and quartered
2 tablespoons white wine
Salt and freshly ground pepper
8 ounces gruyere or fontina cheese (or both), coarsely shredded
1 tablespoon chopped flat-leaf parsley
Four ½-inch slices sourdough bread
- In a large skillet, melt 2 tablespoons of butter over medium heat until the foam subsides. Add the chanterelles and cook, stirring, until softened, about 3 minutes. Add the wine and cook, stirring, until the liquid is evaporated, about 5 minutes. Transfer the mushrooms to a bowl and season with salt and pepper. Add the cheese and parsley and toss.
- Divide the cheese and mushrooms between two slices of bread and close the sandwich with the remaining bread. Butter the outsides of both sandwiches.
- Heat a skillet over medium heat. Add the sandwiches and cook until golden brown, about 3 minutes per side. Transfer to a cutting board, cut in half diagonally and serve.
Tip: As with any mushroom, don’t soak them in water (they’ll turn gummy); just brush off any debris with a pastry brush or damp paper towel.