We have so many amazing foods here the Pacific Northwest, I thought it would be fun to create a grilled cheese sandwich from some of the local ingredients. I used things that are actually grown or produced in this area – and here it is!
What you need:
- 1 Large sweet, walla walla onion
- ½ pound fresh morels (or reconstituted dried)
- 2 Tablespoons of olive oil
- 8 Tablespoons of butter (the real stuff)
- 2 cloves of fresh garlic
- 12 ounces of extra sharp Tillamook cheddar
- 8 medium slices of camagnolo or rustic sourdough bread (Grand Central right out of the PNW is great!)
How to Do it:
Slice the onion into thick slices. Heat the olive oil in a skillet. Sauté the onions until they are soft and lightly browned. Remove from the pan and set aside.
Clean the morels and cut them into small piece. Melt 4 Tablespoons of butter in the skillet and crush the garlic into the hot butter. Cook gently for just a minute or two. Add the morels. Cook on medium, being careful not to burn the butter, until the mushrooms are browned and cooked through. Remove from the pan and set aside.
Melt the remaining 4 Tablespoons of butter and brush one side of each slice of bread.
Turn the buttered side down. One each of four slices of the bread, add ¼ of the onions and ¼ of the morels. Slice the cheese into thick slices and place them on top of the onions and morels. Top each with a slice of bread, butter side up.
Wipe the skillet out and spay gently with cooking spray. Place the sandwiches in the skillet and cook on both sides until the cheese is melted and the bread is browned. You may need to turn them twice to keep the bread from burning.
Remove from the heat and serve cut in half with a good, cold Oregon beer!