what you neeeeeeeeeeeeeed:

- 1 tablespoon butter

- 1 tablespoon olive oil

- 1 small onion, sliced

- 8 ounces cremini mushrooms, sliced

- 2 cloves garlic, chopped

- 1 teaspoon thyme, chopped

- 1/4 cup white wine or broth

- salt and pepper to taste

- 1 tablespoon parsley, chopped

- 1/2 teaspoon truffle oil (optional)

- 1 cup fontina or gruyere, shredded

- 1/4 cup parmigiano reggiano, grated

- 4 slices bread

- 2 tablespoon butter

how to make iiiiiiiiiiiiiiiiiiiiiit:

Melt the butter and heat the oil in a pan over medium heat.

Add the onion and saute until tender, about 5-7 minutes.

Add the garlic and thyme and saute until fragrant, about a minute.

Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.

Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.

Season with salt and pepper, add the parsley and remove from heat and let cool a bit.

Mix the cheese into the mushrooms.

Butter one side of each slice of bread and place 2 in the pan buttered side down.

Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.

Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.

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