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Issue 599: Cheesy Wild-Mushroom Panini

Miriam Pascal

A winning combo of mushrooms, cheese, and pesto

Wednesday, July 04, 2018

 Mishpacha-Recipe

Food preparation, styling, and photography by Miriam Pascal

Paninis are a summer favorite for me because they’re so easy to make and barely heat up the kitchen. Have fun with different veggies, cheeses, and sauces.

Ingredients

Yields 4 sandwiches


Baguettes
  • 4 baguettes
  • 1⅓ cups mozzarella cheese, divided

Mushroom Mixture
  • 2 Tbsp olive oil
  • 1 box white button mushrooms, sliced
  • 1 box crimini (baby bella) mushrooms, sliced
  • 2 portobello caps, sliced
  • 1 tsp kosher salt
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ¼ tsp pepper
  • 2 tsp red wine vinegar

Pesto Mayo
  • ½ cup mayonnaise
  • 2 Tbsp prepared pesto


Preparation

To prepare the mushroom mixture: Heat oil in a large frying pan over medium heat. Add mushrooms and cook, stirring occasionally, until the mushrooms are cooked through and browned, and the liquid has evaporated, about 20–25 minutes. Set aside until you’re ready to assemble sandwiches. To prepare the pesto mayo: Combine mayo and pesto in a small container. Stir until combined. Set aside.

 To assemble the sandwiches: Cut a baguette in half, then spread pesto mayo on each side. Spread ⅓ cup of shredded cheese on one half of the baguette. Top with mushrooms and the second half of the baguette. Grill in a panini maker or a sandwich maker until done. Repeat with remaining sandwiches. Serve with additional pesto dip.

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