Golden Mushroom & Gruyère Melt

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.