wild mushroom, balsamic + thyme grilled cheese


fall is just around the corner & i am so excited!!!! while everyone is soaking up those last couple weeks of summer, i am ready to bust out all my fall favourites. first up, a grilled cheese! but not just any grilled cheese, a fancy pants one made with wild mushrooms. you should know by now how much i love incorporating wild mushrooms into my recipes. when nordic ware asked me to create a unique sandwich in their new stove top grill pan, a balsamic & wild mushroom grilled cheese is the first thing that came to mind! every flavour works so well together; the balsamic, garlic, thyme & gruyere.. oh so good!

i like to serve it along side tomato soup as the soup is perfect for dipping into. grilled cheese & tomato soup are a classic for a reason! the stovetop sandwich & grill press makes cooking grilled cheese (& other delicious sandwiches) so easy! the design was inspired by cheese toasties served in europe. it is made in america of cast aluminum for ultra even heating & reduced cooking time. you can even grill chicken & steak on it. i also love how easy it is to clean & store all of nordic ware's stovetop pans. i have a couple of the waffle ones too. so much better then a bulky appliance. as someone who doesn't even own a microwave, i prefer stove top everything!

now get your fall on & enjoy this recipe for a fancy pants grilled cheese! xo


for the balsamic thyme wild mushrooms

  • 1/4 cup unsalted butter
  • 4 cups wild mushrooms, thinly sliced
  • 1 small onion, thinly sliced
  • 1 clove of garlic, minced
  • 1 teaspoon fresh thyme, roughly chopped
  • 1 tablespoon quality balsamic vinegar
  • salt & pepper, to taste

for the grilled cheese

  • 8 slices sour dough bread
  • 1/4 cup unsalted butter, room temperature
  • 100 grams mozzarella cheese, thinly sliced
  • 100 grams gruyere cheese, thinly sliced
  • 1 batch balsamic thyme wild mushrooms (see recipe above)
  • balsamic reduction, for serving (optional)


for the balsamic thyme wildmushrooms

  • in a skillet over low heat melt the butter.
  • add the mushrooms, onion, garlic & thyme. cook until softened, about 15 minutes.
  • add the balsamic, salt & pepper. cook for an additional 2 minutes.
  • remove from heat & set aside until ready to use.

for the grilled cheese

  • generously spread the butter on one side of each piece of sliced bread.
  • layer 4 slices of bread with the mozzarella & gruyere cheese.
  • top cheese with 1/4 cup of mushrooms & drizzle with balsamic reduction if desired.
  • place second slice of bread butter side up and transfer to grill pan.
  • over medium heat grill until bread is golden brown & cheese is melted. flip grill pan once during this process.
  • serve immediately with a side of tomato soup for dipping!