6 oz baby bella mushroom or other mild mushroom (about 6 medium mushrooms)
¾ c white wine
Salt and pepper to taste
2 slices Swiss cheese
4 slices sourdough bread (or GF bread)
Butter, olive oil, nonstick spray (optional, pick at least one)
Instructions
Slice the onion in half and then into half circles. Mince garlic and roughly chop mushrooms.
Place a nonstick pan over medium-high heat. Add butter, olive oil, or a spritz of nonstick spray and add the onions. Let sit for a minute or so before stirring and turn the heat down to medium. Add the garlic and stir frequently. The onions should begin to turn slightly brown. Add the mushrooms and cook until soft.
Add splashes of wine and scrape the bottom of the pan to get any stuck onion bits. Wine will quickly evaporate off, but add small amounts at a time and stir to coat onions and mushrooms very well.
Once onions have a nice brown color (took me ~ 15 minutes), remove from heat and place in a bowl. Wipe out pan and place back over medium heat.
Assemble 2 sandwiches with onion mixture and Swiss cheese. Using butter, olive oil, or nonstick spray grill in pan until bread is brown and crispy.
I like to place my sandwiches in a low heat oven for a few minutes to get the cheese extra melty.
Notes
The nutritional facts don't include bread, as breads vary pretty widely in calories. For a vegan sandwich, skip the cheese and add zucchini and eggplant.