2 large shallots, sliced
1/2 lb. maitake mushrooms
1-2 T olive oil
1-2 T organic butter, (pastured or raw would be even better)
Sea salt, to taste
Freshly ground black pepper, to taste
Emmentaler cheese, sliced
(A nice sharp cheddar or Parmigiano Reggiano are great options, too.)
Sourdough bread, sliced
1 T fresh parsley, finely chopped
1. Heat olive oil over low-medium heat in a sauté pan (I use a cast iron skillet for every step...there's just something about it for this!) and add shallots. Add a pinch of salt and let caramelize. Stir often to not let them burn. It should take about 7 mins. Remove from pan.
2. To clean the mushrooms, just wipe them gently with a paper towel. With your fingers, take them apart (like string cheese...yikes, remember those days!). Add 1 T butter to the pan over low-medium heat and then add mushrooms, a good pinch of salt of pepper. Let cook and get slightly browned, about 10 mins. Remove from pan.
3. Assemble the sandwiches with a thin layer of cheese on the bottom, mushrooms, shallots and another thin layer of cheese on top. With remaining butter, grill sandwiches in pan.
4. To serve, top with chopped parsley.
P.S. These are awesome for kids, too. I know that sounds crazy and I wouldn't believe it either, but I am speaking from experience! Just try them:)