mushroom & manchego paninis

i love veggies.

so once or twice a week i usually try to make
an entire meal based around a vegetable.

i usually do this at lunch because no one else
seems to like this approach to meals. ha!

this week i thought i would test out this super

mushroomy panini delight from cooking light.

(yes, i just got the march issue, so i am making every single thing i see)

i had never heard of 'manchego' cheese

but let me just tell you, mushrooms & manchego go together like:

peanut butter & jelly

coffee & mornings

vodka & soda

you get the idea.

it is seriously meant to be.

ingredients

1 teaspoon unsalted butter

1/4 cup minced shallots

1 tablespoon chopped fresh thyme

2 teaspoons minced fresh garlic

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

2 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)

1 (8-ounce) package presliced cremini mushrooms

(i just bought a variety of what i could find!)

1 1/2 tablespoons sherry vinegar

8 (1 1/2-ounce) slices sourdough bread

(i used whole wheat)

3 ounces shaved Manchego cheese

1 extra garlic clove (optional)

directions 

1. melt butter in a large skillet over medium-high heat;

add shallots and next 6 ingredients (through cremini mushrooms).

cook 10 minutes or until mushrooms are tender and liquid almost evaporates, stirring frequently.

add vinegar; cook 30 seconds or until liquid almost evaporates.

2. divide the mushroom mixture evenly among four bread slices.

top evenly with manchego cheese and remaining bread slices

3. heat a large grill pan over medium-high heat.

toast sandwiches to your heart's desire, adding some butter, etc.

optional: rub the top and bottom of each sandwich with cut side of garlic clove.

okay, i thought these were AMAZING,

and they took me 20 minutes.

BUT, you have to super love mushrooms.

like, a lot.

enjoy :)