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Thursday, October 27, 2011

A New Grilled Cheese: Cremini-Filled Cheese Brioche

This month's 5 Star Makeover theme is Tailgate Party: thanks to hosts 5 Star Foodie and Lazaro Cooks! At a Tailgate Party, burgers are pretty typical, but not when you make them like this! Enjoy.

Cremini-Filled Grilled Cheese Brioche

Cremini-Filled Grilled Cheese Brioche
From Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans
Serves 4
  • 4lbs of fresh cremini mushrooms
  • 1 cup heavy cream
  • 2 shallots, minced
  • 1 large clove garlic
  • coarse salt and freshly ground black pepper
  • 1 tsp of soy sauce
  • 8 1/4inch slices of brioche
  • 8 thin slices of Gruyere cheese
  • 2 tbsp of unsalted butter
  1. Chop mushrooms in food processor (finely chopped) and transfer them to saucepan. Cover and cook over medium-high heat, stirring often, until juices are released. Bring liquid to a boil and reduce heat to simmer for 10 to 15 minutes.
  2. Drain mushrooms in a strainer over a large bowl to catch strained liquid and let mushrooms cool slightly. You will have about 2 cups of mushroom puree and 5 cups of mushroom juice. Don't worry if you have less, you will only need about 1 cup of puree.
  3. Combine 1 cup of mushroom juice, 3/4 cup of heavy cream, and shallots in a medium saucepan. Mince garlic into the pan. Bring mixture to a simmer and cook, stirring occasionally, until liquid is reduced by about half to slightly more than 1 cup, about 5 minutes. Put 3/4 cup of mushroom puree in a small bowl. Stir 6 tbsp of reduced juice mixture into the puree. Season with salt and pepper.
  4. Bring remaining mushroom juice to a simmer in a medium saucepan for 15 minutes. Add remaining 1/4 cup of heavy cream and soy sauce. Simmer for 5 more minutes and reduce heat to low to keep warm for serving.
  5. Lay 4 slices of brioche and trim slices of cheese to fit the bread. Place 1 slice of cheese on each of the 4 slices of bread. Spread sandwich filling on top of cheese. Place another slice of cheese over filling and cover with another slice of bread.
  6. Melt butter in a small saucepan and brush it on both sides of the sandwiches. Heat a large nonstick skillet over medium heat. When pan is hot, add the sandwiches and brown on both sides. Work in batches if necessary.
  7. Pour warm dipping sauce into 4 small bowls. Serve sandwiches with dipping sauce on the side. 
Here are some of my other Harvest to Heat recipes:
Burrata with Speck, Peas, and Mint
Tacos with Greens and Seared Onions

Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans


  1. There's this gourmet grilled cheese restaurant near my work and I must say, this sandwich looks better than anything I've tried there.

  2. A scrumptious appetizer with brioche, cremini and cheese!

  3. I'd like to place an order for one of these...for breakfast every day from now on! Looks so tasty!

  4. I'm a mushroom fiend and the fact that you paired them with brioche and Gruyere makes this even more irresistible! I think this would be the only grilled cheese I want to eat ever again. ;)

  5. Like having all of my favorite ingredients from stuffed mushrooms sandwiched between layers of brioche!

  6. it may not be a burger, but it's pretty awesome comfort food.

  7. Jessica,

    Fantastic. Love it. I'd love to have these at my next party.

    Great idea.

  8. Great idea! I think it is a great switch up from the average burger. Sounds delicious.

  9. I love cheesy mushrooms and your sandwiches sound great!

  10. i LOVE brioche. ate them every day for breakfast when i was in france....hahaha. (my pre-vegan days!)

  11. Wow very fancy looking but very simple ingredients! I've never tried cremini mushrooms and I'm very curious to try. I learn a lot of new ingredients from you blog! How exciting. =)

  12. Those look so rich and delicious.
    I love the Harvest to Heat cookbook, have made several dishes from it.
    Great contribution to the Cooking Club!