Here is a recipe from a “Quick and Easy” category. I use it pretty often because not only is it super-easy to make and requires just a few ingredients, but it is also SINFULLY DELICIOUS. Especially if you don’t skip the secret ingredient… More on that below.
Frankly, I never have time to cook lunch. All my lunch recipes take under 20 minutes because I am always short on time during lunch hours. I work from 6am until 2pm and when I come home from work I am usually pretty hungry and I want my lunch RIGHT AWAY. Sometimes I keep some kind of soup in my refrigerator especially for these moments, and sometimes I make this sandwich.
The combination of melted Swiss cheese and oh-so-flavorful shiitake mushrooms is just perfect.
OK, let’s get to that secret ingredient that I mentioned before. It is black truffle oil! It adds that magical and unique aroma and flavor. Oh, I am telling you, you are going to love this. Do you have truffle oil yet? If not, keep reading. ?
Truffle oil is top-quality olive oil that has been infused with either white or black truffles. Either type will work for this recipe as they both have an earthy, mushroom-like flavor. I personally use black truffle oil, which is why I recommend it.
It may seem a bit expensive to pay somewhere around $20-30 for a small bottle of this goodness, but it is important to know that truffle oil is a finishing oil, not a cooking oil. It is more of a flavoring or seasoning, so you’ll usually need a very small amount. Therefore, it will last you for up to a year.
When buying truffle oil, watch out for the fake stuff. Stay away from labels that say “Truffle Essence” or “Truffle Aroma,” because that means it’s synthetic. Look for the words “infused with truffles” on the label.
Here is an Amazon link for a bottle of great quality Black Truffle Oil if you prefer shopping online.
Truffle oil or not, I think you should definitely give this sandwich a try. And I would love to hear how you liked it!
10 MINUTE CHEESY MUSHROOM SANDWICH
- 4 small slices rye bread
- 1 garlic clove
- 1 lb. fresh shiitake mushrooms
- 1 tbsp butter
- 1 tsp paprika
- 2 tsp black truffle oil
- salt to taste
- 1 cup shredded Swiss cheese
- In a large skillet, melt butter on medium heat and add mushrooms. Cover with lid and cook for about 3 minutes.
- Place the bread in the toaster, or preheated oven, and let it brown slightly.
- Take the lid off the mushrooms, add paprika and keep cooking for about 2 more minutes, or until all the liquid evaporates. Season the mushrooms with salt and truffle oil and add the cheese on top. Stir the mushrooms with cheese, cover with tight lid and turn off the heat.
- While the cheese is melting, return to the bread. Cut the garlic clove in the middle, and rub the browned bread with garlic.
- Place the bread on a serving platter and scoop the cheesy mushrooms on top. Enjoy!