Chanterelle and Camembert Sandwich
2 servings
5 oz large chanterelle mushrooms
1 Tablespoon extra-virgin olive oil
4 Tablespoons unsalted butter
1 small red onion, thinly sliced
Kosher or sea salt and freshly ground black pepper
1/2 lemon
4 slices country bread
2 oz Camembert or Camembert-style cheese such as Redwood Hill Camellia, cut into 6 slices
Handful of tender mustard greens such as Osaka or onion sprouts
Brush the mushrooms clean and slice lengthwise into as many 1/4-inch-thick slices as you can. Finely chop any small pieces. In a large skillet, heat the oil with 1 tablespoon of the butter over medium heat. Add the onion and a little salt and pepper and sauté until translucent and soft, 5 to 7 minutes. Add the mushrooms and sauté, stirring occasionally and seasoning with salt, pepper, and a squeeze of lemon juice, until tender and crisped at the edges, about 10 minutes. Remove from the heat.
Preheat a griddle or grill pan over medium heat. Meanwhile, in a small pan, melt the remaining 3 tablespoons butter. Brush 1 side of each bread slice with the butter and lay buttered side down on a work surface. Divide the mushroom mixture evenly between 2 of the bread slices, and top the mushrooms with the cheese slices. Place these and the remaining 2 bread slices buttered side down on the griddle and toast until the undersides are golden and the cheese has softened slightly. Remove from the griddle, arrange the mustard leaves on the cheese, and top with the remaining toast, buttered side up. (If using a panini press, assemble the sandwiches completely, including the greens, before putting in the press.) Cut in half to serve.
From The Santa Monica Farmer's Market Cookbook: Seasonal Foods, Simple Recipes and Stories from the Market and Farm by Amelia Saltsman (Blenheim Press, 2007)
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