DTLA Cheese's Mushroom Melt Sandwich Recipe

• 1/2 pound wild mushrooms: chanterelles, wood ears, lobster mushrooms, maitakes, etc.whatevers available
• 2 ounces extra-virgin olive oil
• 1 ounce garlic cloves, peeled and crushed
• Kosher salt
• Freshly ground black pepper
• 1/2 tablespoon chopped fresh thyme
• 1 ounce flat-leaf parsley
• 1 tablespoon (1/8 stick) unsalted butter
• 6 ounces Taleggio cheese, sliced
• 4 slices brioche

1. Heat the oven to 375 degrees F and arrange a rack in the middle.
2. Spread out the mushrooms in a single layer in a baking dish.
3. Add the oil, garlic, a big pinch of salt, pepper to taste, and the thyme and parsley and toss to combine.
4. Roast the mushrooms until soft and a little browned, about 25 minutes.
5. Set aside, keeping them warm.
6. Melt the butter over medium heat in a skillet or nonstick frying pan large enough to hold 4 slices of brioche.
7. Distribute the Taleggio evenly over the bread slices.
8. Cook until the underside of the brioche is golden and crisp, about 4 minutes.
9. Distribute the roasted mushrooms between 2 of the brioche slices.
10. Top with the remaining 2 slices, cheese-side down.
11. Cut the sandwiches diagonally in half, transfer to warmed plates, and serve.

mushrooms, extravirgin olive oil, garlic, kosher salt, freshly ground black pepper, thyme, flatleaf parsley, butter, taleggio cheese, brioche

Taken from www.chowhound.com/recipes/dtla-mushroom-melt-sandwich-31275 (may not work)