Ingredients:
3 tablespoons unsalted butter
1/2 pound Crimini mushrooms, cut into thin slices
1/2 oz. dried Porcini mushrooms (reconstituted in a splash of white wine), optional
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
4 teaspoons chopped fresh sage
8 slices from a large round loaf of country-style bread, or other bread
1/2 pound Italian Fontina, grated (about 2 cups)
Preparation:
In a large nonstick frying pan, heat 1 tablespoon of the butter over medium-high heat. Add the mushrooms, the reconstituted mushrooms and wine (if using), salt, and pepper. Saute, stirring frequently, until golden brown, about 5-8 minutes. Stir in the fresh sage and saute another 30 seconds. Transfer the mushroom mixture to a bowl and wipe out the pan.
Melt the remaining 2 tablespoons of butter in a small glass dish in the microwave. With a pastry brush, coat one side of 4 slices of the bread with half of the melted butter and turn the slices over, buttered-side down, onto a work surface. Top the bread with the grated cheese and then the mushrooms.
Cover with the remaining 4 slices of bread and brush the tops with the remaining melted butter
Heat the frying pan over medium heat. Add the sandwiches and cook, turning once, until golden, about two minutes per side.
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