The inherent meaty flavors of mushrooms are a great transitional food for any vegetarian or even avid meat-eaters who are looking down to cut down on their meat consumption. I used a mix of dried mushrooms here, but if you are going with fresh you could cut down on the amount of white wine you use to deglaze the pan as fresh mushrooms often give quite a bit of moisture. I like to use sprouted grain breads as they are made from various sprouted grains, making them closer to their natural state. Look for them in the freezer section of your grocery.
2 cups dried mushrooms (3 cups fresh)
3 tablespoons vegetable oil
½ red onion, diced
2 cloves garlic, minced
Salt and pepper to taste
1 cup white wine
2 teaspoons dried thyme
8 slices of sprouted grain bread
4 teaspoons olive oil
8 slices of part-skim mozzarella cheese (about ¼ inch thick)
Rehydrate dried mushrooms by pouring some boiling water over them and letting them steep for 8 to 10 minutes (if your mushrooms don’t yield too much grit, you can save the water to use as mushroom stock for later.)
Heat vegetable oil over medium heat. Saute onions for 2 minutes, stirring frequently. Add garlic, salt, pepper, and mushrooms. Cook on medium low heat for 5 to 6 minutes, stirring frequently.
Deglaze pan with white wine. Add thyme (crush between palms when adding.). Bring to a boil and then simmer covered for about 10 minutes.
Let cool. When cool, process in food processor into a coarse mixture.
Brush olive oil on both sides of bread, place a slice of mozzarella, and some mushroom mixture (duxelle) in between. Either place sandwiches in a Panini press or place on a skillet with a brick (turn over once) to melt cheese and toast bread. Enjoy!