Won’t miss patty with mushroom melts
The patty melt is a diner classic, but it doesn’t have to be so meaty. This version puts deeply caramelized mushrooms and onions front and center. (You can add a beef patty, too, if you want.) A splash of Worcestershire sauce lends acidity and rounds out the flavors. Use your favorite cheese and bread, but don’t skimp on the butter, which ensures the best flavor and a crispy exterior.
Any mushrooms work here. But if you have access to wild mushrooms or a farmers market stand with plump specimens, use those. If I had unlimited resources, I would make this with chanterelles or porcinis. But even grocery store button mushrooms, spiked with Worcestershire, make a great sandwich alongside the browned onions, cheese and crispy, griddled bread. I think pickles on the side are necessary, to cut through the richness in each bite, but if you’d rather serve it with a salad or fries or coleslaw, do that!
Mushroom Patty Melts
3 tablespoons butter, divided use
1 tablespoon olive oil
5 ounce mushrooms, such as cremini mushrooms or baby bella, sliced
½ large yellow onion, halved and thinly sliced Generous pinch fine salt
2 teaspoons Worcestershire sauce
4 slices rye bread or another bread of choice
4 slices Swiss cheese or Gruyère cheese, or more as desired
Pickles, for serving (optional)
In a large skillet over high heat, melt 1 tablespoon of the butter. Add the olive oil, mushrooms, onion and salt. Fry, stirring frequently, until the onions brown and the mushrooms caramelize and crisp, 10 to 15 minutes, adjusting the heat as necessary if they start to burn. Remove from the heat and stir in the Worcestershire.
Assemble the sandwiches: Lay 2 slices of bread onto a flat surface.
Place at least 1 slice of cheese on each slice of bread. Top with half of the onion-andmushroom mixture, followed by at least 1 slice of cheese and the remaining slice of bread.
Wipe the skillet out and place over medium heat. Melt the remaining 2 tablespoons of butter, and fry the sandwiches, until the cheese has melted evenly and both sides are crisp, 2 to 3 minutes per side. Slice in half and serve hot, with pickles on the side, if desired.
Makes 2 sandwiches.