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Recipe Card
ingredients
- 1 bunch large oyster mushrooms, torn into large chunks
- 3 stems fresh thyme, chopped
- 4 tablespoons olive oil
- salt and pepper, to taste
- 4 slices bacon, chopped
- 1 whole yellow onion, sliced
- 1 tablespoon light brown sugar
- 1/2 cup Imagery Winery Pinot Noir
- 4 slices sourdough bread
- 8 ounces Monterey jack cheese, up to 12 ounces
- 4 tablespoons mayonnaise
Method
Step 1
Marinade the mushrooms with thyme and olive oil, and season with salt and pepper.
Step 2
Over medium high heat, add olive oil to a large cast iron pan. Add the marinated mushrooms and brown, pressing with a weighted press and flipping until both sides are brown. Remove from the pan and set aside.
Step 3
Add the chopped bacon to the warm pan and render until crispy.
Step 4
Add the onions and season with salt and pepper, and allow them to cook until they begin to brown.
Step 5
Add the brown sugar and Imagery Winery Pinot Noir and reduce until the onions are cooked through and caramelized.
Step 6
To build the sandwich, layer the cheese, onions, mushrooms, more cheese, and top with the remaining slice of bread.
Step 7
Spread a layer of mayonnaise onto the outside of the bread and add the sandwich to the pan, browning on both sides using a weighted press.
Step 8
Enjoy with a glass of Imagery Winery Pinot Noir!