MUSHROOM MELT WITH PARSLEY PESTO, KALE AND ARUGULA

MUSHROOM MELT WITH PARSLEY PESTO, KALE AND ARUGULA image

Yield 1 sandwhich

Number Of Ingredients 14

To have on hand: Sautéed mushrooms; parsley pesto
2 slices whole wheat country bread or 1 5-inch square focaccia, sliced in half laterally
1 heaped tablespoon parsley pesto
1/4 cup sautéed mushrooms (see below)
3/4 ounce Gruyère cheese, cut in thin slices (I use a cheese slicer)
2 to 3 tablespoons blanched kale
1/2 ounce baby arugula or wild arugula tossed with 1/2 teaspoon vinaigrette
Sautéed Mushrooms
2 tablespoons extra virgin olive oil
2 small shallots, minced
1/2 pound cremini mushrooms, sliced
2 garlic cloves, minced
Salt and freshly ground pepper
Optional: 1 teaspoon chopped fresh rosemary, thyme, or a combination, or 1 tablespoon finely chopped parsley

Steps:

1. Heat the olive oil over medium heat in a large, heavy skillet and add the shallots. Cook, stirring, until tender, 2 to 3 minutes, and add the mushrooms. Cook, stirring often, until the mushrooms have begun to soften and sweat, about 3 minutes, and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add the herbs if using, and salt and pepper to taste. Continue to cook until the mushrooms are tender, fragrant and juicy. Remove from the heat, taste and adjust seasoning. Spread the bottom slice of bread with parsley pesto. Top with the sautéed mushrooms and top the mushrooms with the kale. Lay the cheese over the kale. Place both slices of bread in a toaster oven and toast until the cheese melts, about 3 minutes. Remove from the toaster oven, top the melted cheese with the arugula, place the top slice of bread on top, press down hard, cut the sandwich in half, and serve.