If I had to pick three sandwiches to live on for the rest of my life, they’d include my Mom’s chicken salad sandwich, a philly from here and these triple mushroom, brie and thyme melts.
Of course, I’m sure not everyone shares my sentiments, including my husband who not only refuses to eat sandwiches for dinner, but isn’t exactly keen on me serving him heaps of mushrooms on said sandwiches. He, like so many others out there, isn’t what you’d call a mushroom aficionado.
What is it about mushrooms that get everyone all hot and bothered? Have you noticed this? People are either very passionately in love or fervently loathe them. I happen to be on the camp that is madly in love with them, but it wasn’t always that way. As a child, I loathed mushrooms, in fact, you couldn’t pay me to eat them – quite the statement for kid that would do anything to get her hands on some extra cash for the newest trending piece of clothing (HELLO Abercrombie torn jeans.)
Luckily, I managed to salvage enough to make two whole sandwiches, much to Kevin’s dismay. (I said he didn’t love mushrooms, I didn’t say I couldn’t make him eat them anyways….) The mushrooms of choice were solely based on what was available at the market that day, in this case, crimini (baby portabellas), shitake and buttons, although any variety will do the job.
The ‘shrooms are tossed in a little bit of olive oil, then sprinkled with thyme sprigs and popped into a screaming hot oven until they’re deep brown, and perfectly roasted. I learned from Rachel Ray many moons ago, that salting your mushrooms prior to roasting or sautéing will not allow the mushrooms to brown, so seasoning is prolonged until after the mushrooms are cooked when they’re hit with a generous dousing of salt and pepper.
Sandwich assembly is simple, thick slices of brie are layered onto a piece of good-quality nine-grain bread (for all you KC people out there, I use this brand) and then piled high with as many mushrooms as possible. I sprinkle a little bit of extra thyme over the top and then pop them back in the oven until the cheese is melted. I ate mine open-faced, but if you want it to be an actual sandwich you can top the mushrooms with just a touch more brie and secure another piece of bread over the top.
These mushroom, brie and thyme melts will turn anyone into a mushroom lover!
- 8 ounces button mushrooms, quartered
- 8 ounces shitake mushrooms, sliced
- 8 ounces cremini mushrroms, quartered
- 2 tablespoons olive oil
- 10 sprigs of thyme, leaves removed
- 1 teaspoon salt
- 6 ounces brie cheese
- 4 slices hearty whole-grain bread
- Preheat oven to 400 degrees.
- Toss mushrooms with olive oil and leaves from 5 thyme sprigs. Spread evenly on to a baking sheet. Roast until brown, about 25 minutes. Remove from oven and sprinkle with salt.
- Turn oven on broiler.
- Place one piece of bread on large baking sheet. Top with slices of brie. Sprinkle with thyme. Broil on middle rack until cheese is melted.
You can also top mushrooms with a little more brie and another slice of bread for a full sandwich.
Mushroom, brie and thyme melts
These mushroom, brie and thyme melts are a mushroom lover's dream! They're packed with gooey brie, shiitake, cremini, and button mushrooms and smashed between hearty whole grain bread.
- 8 oz button mushrooms
- 8 oz shiitake mushrooms
- 8 oz cremini mushrooms
- 2 tbsp olive oil
- 10 sprigs thyme, leaves removed
- 1 tsp salt
- 6 oz brie cheese
- 4 slices hearty whole-grain bread
Preheat oven to 400 degrees.
Toss mushrooms with olive oil and leaves from 5 thyme sprigs. Spread evenly on to a baking sheet. Roast until brown, about 25 minutes. Remove from oven and sprinkle with salt.
Turn oven on broiler.Place one piece of bread on large baking sheet. Top with brie. Sprinkle with thyme. Place the other pieces of bread on the sheet pan as well. Broil on middle rack until cheese is melted and bread is toasted.