🍄DIRTY MUSHY MELT🍄 This weeks Sunday brunch number is for the peeps who are on the struggle bus from Saturday night. Cooking the sourdough in the leftover herby butter gives this baby a dirty char but Christ it’s delicious. Recipe as always is below. 4 large mushrooms (washed and sliced) 1 teasp garlic powder 1 tbl sp dried thyme 1 tea sp dried oregano 1 large knob butter Sea salt Cooking oil 4 slices sourdough 1 cup mixed sliced gruyere and shredded fontina cheese 1. Start by popping a large pan on high heat with some cooking oil. Once high temperate is reached add your mushrooms and don’t stir for a minute. Add your garlic powder, thyme, oregano, pinch of sea salt and knob of butter in the middle of the pan and mix altogether, before lowering heat to medium. Char your mushrooms on both sides and remove from pan when charred but juicy in the middle. Place mushrooms to the side. 2. Don’t clean your pan, and lower heat to low medium. Place your sourdough slices into dirty herb butter and add your fontina to one side and gruyere to the other side. Let melt before topping with mushrooms on top of the gruyere and flipping the fontina side on top, to make a sandwich. Press down and allow the sandwich to med before flipping and searing the other side altogether. (Use a sandwich press if easier). 3. Slice your sandwich and enjoy the cheesy goodness. . . . #mushroom #mushroommelt #cheesepull #cheesey #brunch #sandwich #toastie #eats #cooking