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Recipe Thursday-Simple Garlic Butter Mushroom & Yancey’s Fancy Melts

Posted on October 23rd, 2014 | Posted in Recipes, Sandwich

Mushroom Panini (1 of 1)

The earthiness of mushrooms represent Fall flavors to me. This sandwich is a nice comfort food. Easy to make, with clean simple flavors! Make sure to keep your eyes out for our November Yancey’s Fancy promotions!

Yield-2 Sandwiches
2 tablespoons butter (880030, 36/1#)
8 ounces fresh baby bella mushrooms (00651, 12/8oz)
2 teaspoons minced garlic (00351, 5#)
3 tablespoons white cooking wine (991970, 4/1GAL)
2 tablespoons minced parsley (00754, 6CT)
2 slices Yancey Fancey Champagne Cheddar cheese (774186, 10/7.6oz)
4 slices wheat bread (991737, 6/32oz, Bakery di France)

Wipe the mushrooms with a damp paper towel to remove dirt. Thinly slice the mushrooms.

Heat 1 tablespoon butter in a large skillet over medium heat. Add the mushrooms and garlic; saute until lightly browned. Turn the heat up to high, add the wine, and stir until the wine has cooked down and there is hardly any liquid left in the pan.

Mushrooms (1 of 1)

Remove from heat and stir in the parsley.

Heat a griddle or large skillet to medium high heat. Spread the remaining 1 tablespoon butter over the exterior of the 4 slices of bread (melting it first helps it go farther). Place the bread on the griddle, buttered side down, and top with mushrooms and one slice of Yancey’s Fancey. Top with a second slice of bread, buttered side facing up. Grill until golden brown, flip, and repeat. The cheese should be melty and gooey and bread will be crispy on the outside.

For open faced sandwiches, I would suggest grilling the bread first on the griddle like directed, but then adding the cheese finishing the whole thing in a hot oven for a more even, gooey, picturesque melted cheese topping.
Recipe adapted from Pinchofyum.com

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