Ingredients
Scale
- 8 ounces cremini or white mushrooms, sliced
- 2 tablespoons unsalted butter
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 4 slices sturdy bread (like sourdough or country white)
- 4 ounces Swiss cheese, sliced or shredded
- 1 tablespoon olive oil or additional butter for toasting bread
- Optional: a splash of white wine or vegetable broth for deglazing
If you don’t have Swiss cheese on hand, Gruyère or Emmental make excellent substitutes that melt beautifully. For a dairy-free version, try a plant-based cheese that melts well, and swap butter for olive oil. And if mushrooms aren’t your favorite, caramelized onions alone can carry this melt wonderfully.
Instructions
- Heat a large skillet over medium heat and add the butter. Once melted and bubbling, add the sliced onions and cook until soft and translucent, about 5 minutes. This step is where the magic starts—slowly caramelizing onions always reminds me of my mom turning simple ingredients into kitchen gold.
- Add the sliced mushrooms to the skillet with the onions. Stir occasionally and cook until the mushrooms release their moisture and start to brown, about 7-8 minutes. If you want, pour in a splash of white wine or vegetable broth to deglaze the pan, scraping up those tasty browned bits.
- Stir in the minced garlic and thyme, cooking for another minute until fragrant. Season generously with salt and black pepper. I find this step critical—seasoning as you go makes all the difference, something I learned from watching my dad fuss over his lentils.
- While the mushroom mixture cooks, prepare your bread. Heat a separate skillet or griddle over medium heat and add olive oil or butter. Toast the bread slices until golden and slightly crisp, about 2 minutes per side. This keeps the bread sturdy enough to hold all that melty goodness without getting soggy.
- Spoon the mushroom and onion mixture evenly over each slice of toasted bread. Top each with a generous layer of Swiss cheese.
- Place the open-faced melts under your broiler or in a preheated oven at 400°F for 3-5 minutes, just until the cheese melts and bubbles. Keep a close eye to avoid burning—melty cheese is delicious, burnt cheese is not.
- Remove from heat, let cool for a minute, and dig in. I usually serve mine with a big leafy salad or some crispy roasted potatoes for a meal that feels both indulgent and homey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Swiss Mushroom Melt, recipe, cooking, food
