Grilled Cheese with Mushroom Ketcup and Apple Compote

Imprimer ma sélection

Preparation

Home mushroom ketchup:

Cut the mushrooms into evenly sized pieces.

Preheat a frying pan over medium-high heat.

Add the grapeseed oil, mushrooms and shallots and sauté until evenly browned.

Add the minced garlic and cook until golden.

Add the tomatoes.

Deglaze with sherry vinegar.

Add the brown sugar and reduce heat to medium-low.

Cook for 10 minutes, stirring occasionally.

If the mixture is too runny, let it reduce. Season with salt and pepper.

Remove from heat and let cool.

Purée in a food processor until the ketchup is smooth but still has some texture.

Heat the oil in a saucepan over medium heat; add the mushrooms, cook until golden and infuse with the sprig of rosemary. Set aside.

Apple shallot compote:

Core and peel the apples.

Cut into medium-sized pieces and set aside.

Peel and mince the shallots. Set aside.

Preheat a frying pan over medium heat.

Gently heat the olive oil, add the apples and cook until golden.

Add the shallots, stir, and cook until nicely browned.

Deglaze with apple cider vinegar and scrape the pan to collect all the juices. Reduce heat to low, add the maple syrup and season with salt and pepper.

Stir and reduce to compote consistency. Let cool.

Grilled cheese:

Spread ketchup evenly on one side of each of six slices of bread; garnish with cheese, fried oyster mushrooms, fresh spinach, sliced apple and apple shallot compote.

Cover with the remaining slices of bread and brush the sandwiches with olive oil.

Heat the oil in a large non-stick pan over medium heat.

Grill a few sandwiches at a time, for 3 minutes per side or until the bread is golden and the cheese is melted.

Cut the sandwiches in half. Serve immediately.