Gruyere Grilled Cheese with Bacon, Mushroom, and Caramelized Onion Hash

This is my all time favorite grilled cheese sandwich.

Makes 2 sandwiches

Ingredients:

4 slices sourdough or french boule bread
6 oz. gruyere, sliced
6 slices applewood smoked bacon, cut into 1/2 inch pieces
8 oz. crimini mushrooms, diced
1 sweet yellow onion, diced
1 tbsp. thyme, chopped
Salt
Pepper
Butter

Directions:

Butter one side of each slice of bread. Set aside.

Put bacon in large skillet and heat over medium low. Cook the bacon until crispy, stirring occasionally, for 10-15 minutes. Remove bacon from pan using a slotted spoon, and put on a plate with a paper towel to drain. Make sure to reserve the bacon fat. Add onion to the pan. Cook until onion has caramelized, about 30 minutes. When onion has caramelized, add mushrooms and thyme to pan. Season to taste with salt and pepper. Cook until mushrooms release their liquid and are tender, about 5 minutes. Add bacon back to pan and stir to combine. Turn off heat and remove hash from pan.

Take two slices of bread and place butter side down. Put half of the sliced gruyere on the
two slices of the bread. Spoon equal amounts of the mixture onto both slices of bread. Top with the other half of the gruyere and the second slice of bread. Heat the skillet over medium low. Add sandwiches to pan. Cook until bread is crusty and golden brown and cheese has melted, about 5 minutes. Remove from pan, cut in half on a diagonal and serve.

Tagliatelle with Chanterelle and Lion's Mane Mushrooms and Truffle Butter

I had never heard of lion's mane mushrooms, but I came across them while I was at the farmer's market this week and thought I would give them a try. I also picked up some beautiful chanterelle mushrooms and truffle butter and decided to make a simple, but elegant, pasta dish.

Ingredients:

8.8 oz. tagliatelle
1 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
3 cloves garlic, minced
5 oz. lion's mane mushrooms, sliced
5 oz. chanterelle mushrooms, sliced if large
4 oz. white truffle butter
2 tbsp. italian parsley, chopped finely
1/4 cup parmesan, grated
Kosher salt
Pepper

Directions:

Bring large pot of salted water to a boil. Cook pasta according to package directions for al dente, making sure to reserve 1 cup of pasta water.

Meanwhile, in a large pan, unsalted butter, olive oil, and garlic over medium heat. When butter is melted and garlic is fragrant, add mushrooms. Season with salt and pepper. Cook for about 5 minutes, or until mushrooms are tender and have released their liquid. Turn heat to low and add truffle butter. When butter is melted, add pasta and stir to combine. Add pasta water as necessary to make a sauce. Sprinkle with parsley and parmesan and serve.