Golden Mushroom & Gruyère Melt Recipe

Golden Mushroom & Gruyère Melt

This Golden Mushroom & Gruyère Melt is the kind of simple, satisfying recipe that proves a great pan can do a lot of heavy lifting. The mushrooms are cooked in the MAKO Steak Pan until deeply golden and savoury, then piled onto crisp sourdough with nutty Gruyère cheese and melted until bubbling and irresistible. It is a vegetarian toastie with serious main-character energy, perfect for brunch, lunch or an easy dinner when you want something cosy, crisp and packed with flavour.

The MAKO Steak Pan helps build those golden edges on the mushrooms and gives the sourdough a beautifully crunchy base, so every bite has that rich, buttery, cheesy, mushroomy goodness. Basically, it is a café-style mushroom melt without leaving the kitchen.

PREP TIME

10 minutes

COOK TIME

20 minutes

SERVES

Makes 2

Ingredients

4 thick slices sourdough
2 tbsp olive oil
30g unsalted butter
350g Swiss brown mushrooms, sliced
1 small shallot, finely sliced
2 garlic cloves, finely chopped
1 tsp thyme leaves
1 tsp Dijon mustard
1 tsp Worcestershire sauce
Sea salt, to taste
Cracked black pepper, to taste
150g Gruyère, grated
1 tbsp finely chopped parsley
Extra butter, for toasting

METHOD

1. Cook the mushrooms until golden

Place the MAKO Steak Pan over medium-high heat. Add the olive oil and butter. Once the butter is foaming, add the mushrooms in an even layer. Cook for 5 to 6 minutes without stirring too much, so the mushrooms have time to develop a deep golden colour.

2. Add the aromatics

Add the shallot, garlic and thyme to the pan. Cook for another 3 to 4 minutes, stirring often, until the shallot has softened and the mushrooms are glossy and caramelised.

3. Season the mushroom filling

Stir through the Dijon mustard and Worcestershire sauce. Season with sea salt and cracked black pepper. Remove the mushroom mixture from the pan and set aside. Wipe the pan out if needed, but leave a little of that flavour behind.

4. Build the melts

Butter one side of each slice of sourdough. Place two slices, butter-side down, in the MAKO Steak Pan. Top each slice with a layer of Gruyère, then the golden mushroom mixture, followed by more Gruyère. Place the remaining sourdough slices on top, butter-side up.

5. Toast until crisp and melted

Place the pan over medium-low heat. Cook the melts for 3 to 4 minutes on each side, pressing gently with a spatula, until the bread is golden and crisp and the Gruyère has melted. Reduce the heat if the bread is browning too quickly.

6. Serve

Transfer the melts to a board and rest for 1 minute before slicing. Scatter with parsley and serve while hot, crisp and gloriously cheesy.

NOTES

The MAKO Steak Pan works beautifully here because it holds heat evenly and helps create golden, crispy edges on both the mushrooms and the sourdough. Avoid overcrowding the pan when cooking the mushrooms, as they will steam instead of brown. If your mushrooms are very watery, cook them for an extra few minutes until the liquid evaporates and the edges turn golden.