Mushroom, Onion and Cheese Sandwich

A few weeks ago, Hungry Bear and I went to lunch at Ella's, our favorite breakfast place in San Francisco. Usually, I order a burger or a heavy egg scramble for lunch, but this time I went with a mushroom, onion and gruyere sandwich on a buttermilk bun. The sandwich was great and I knew immediately, we were going to make this at home.

We tried to replicate the sandwich a couple of days ago. It was easy to make and only required sautéing onions and mushrooms. Our version of the sandwich included portobello mushrooms, crimini mushrooms, onions and provolone on a focaccia roll. It was supposed to be gruyere, but our Trader Joe's didn't have any... not that provolone is a second class cheese. The sandwich was simply delicious. We served the sandwich with a tomato and English cucumber salad. If we had a ripe avocado, it would have gone into the salad too.

The sandwich is a lighter and healthier alternative to lunch meat or a burger. I think it would also be great as a panini sandwich. Next time, we plan asianifying this thing. Think shiitakes, soy sauce, green onions and maybe served on roti.

Oozing Cheese from Mushroom, Onion and Gruyere Sandwich

Mushroom, Onion and Cheese Sandwich Recipe

SND Note: The portobello and crimini mushrooms were sautéed in separate batches for better cooking control. To sauté the mushrooms at the same time, give the portobellos a 6-7 minute head start before adding the criminis.

  • 3 1/2 tablespoons extra virgin olive oil
  • 2 large onions, halved and sliced
  • 4 portobello mushrooms, stems and caps separated
  • 10-12 ounces crimini mushrooms, sliced
  • Salt and pepper
  • Crushed red pepper flakes (optional)
  • 4 slices of gruyere, provolone, havarti or other favorite cheese
  • 4 focaccia rolls or favorite bun
  1. Scrape away gills on portobello caps with a spoon, then quarter caps and cut into 1/4 inch-thick slices. Trim portobello stems and slice lengthwise.
  2. Heat 1 1/2 tablespoons of oil in a large skillet over medium heat. Add onions and sauté until golden brown, about 6-7 minutes. Season with salt and pepper. Set aside in medium bowl.
  3. Add 1 tablespoon oil to skillet, then add portobello mushroom slices. Season with 1/4 teaspoon salt and 1/8 teaspoon of pepper. Sauté portobellos until softened, about 12-13 minutes. Set aside in bowl with onions.
  4. Add 1 tablespoon oil to skillet, then add crimini slices. Season with 1/4 teaspoon salt and 1/8 teaspoon of pepper. Sauté criminis until softened, about 5-7 minutes. Return onions and portobellos back to skillet and mix together. Add crushed pepper flakes and adjust seasonings to taste.
  5. Toast rolls with cheese slices and fill with mushroom and onion mixture. Serve with your favorite salad.

Makes 4 servings

[tags]mushrooms, portobello, crimini, onions, cheese, focaccia, easy[/tags]

9 Comments on “Mushroom, Onion and Cheese Sandwich”

  1. Lan said:

    lovely pix but i’m interested in seeing the asian-ized version. what kind of cheese would you use? your salad looks so fresh, but an avocado would’ve definately been a good addition.

  2. Can’t go wrong with cheesy mushrooms!

  3. Kevin said:

    Fried mushrooms and onions with gruyere cheese all rolled up into a sandwich, this sounds great!

  4. That’s my idea of breakfast!

  5. Chuck said:

    Lan, I wasn’t planning on putting cheese on it, but you got me thinking, so maybe paneer or stinky tofu, a.k.a “Chinese cheese.”

  6. axux said:

    so simple, i love it!

  7. ruma said:

    hey tried it and must say it tasted wonderful. M in india so we don’t get different kinds of cheese. but still tasted wonderful. and yes mushroom and paneer comb vry popular here in india especially north.

  8. I am now not positive where you’re getting your information, but great topic. I must spend a while studying more or figuring out more. Thank you for excellent information I used to be on the lookout for this information for my mission.

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