Ingredients:

– 1 tablespoon butter

– 1 tablespoon olive oil

– 1 small onion, sliced
– 8 ounces cremini mushrooms, sliced

– 2 cloves garlic, chopped

– 1 teaspoon thyme, chopped

– 1/4 cup white wine or broth

– salt and pepper to taste

– 1 tablespoon parsley, chopped

– 1/2 teaspoon truffle oil (optional)

– 1 cup fontina or gruyere, shredded

– 1/4 cup parmigiano reggiano, grated

– 4 slices bread

– 2 tablespoon butter

Directions:

Melt the butter and heat the oil in a pan over medium heat.

Add the onion and saute until tender, about 5-7 minutes.

Add the garlic and thyme and saute until fragrant, about a minute.

Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.

Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.
Season with salt and pepper, add the parsley and remove from heat and let cool a bit

Mix the cheese into the mushrooms.

Butter one side of each slice of bread and place 2 in the pan buttered side down.

Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.

Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.