• Ingredients:
  • 8oz package of sliced FunGuy white button mushrooms
  • 2 tablespoons olive oil, divided
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, divided
  • 1 teaspoon ground black pepper, divided
  • 3 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 2 tablespoons maple syrup
  • 8 slices of bread
  • 1 cup sauerkraut
  • 4-6 tablespoons butter, softened
  • 4 slices cheddar cheese
  • 4 slices Gouda cheese

Soup season is here, and every FunGuy knows what a good warm bowl of soup needs; a seasonally appropriate sandwich! 

We’ve taken the classic grilled cheese and hit it with autumnal flavors of spicy Dijon, sweet maple, sharp cheddar and creamy Gouda cheeses. We also added a layer of tangy sauerkraut right down the center sandwiched between our sautéed sliced button mushrooms!  We think it’s gouda enough on it’s own, but can be even cheddar with a bowl of comforting soup!

DIRECTIONS:

  1. Place the FunGuy mushrooms into a mixing bowl and add half of the olive oil, thyme, half of the salt, and half of the black pepper. Toss well to coat the mushrooms in the seasoning. 
  2. In a separate bowl, mix the Dijon mustard, mayonnaise, maple syrup, and the remaining salt and black pepper together until smooth. Set aside. 
  3. Heat the remaining olive oil in a pan over medium high heat. Add the mushrooms to the pan and allow them to cook, stirring occasionally, until golden brown; approximately 5-6 minutes. Transfer the cooked mushrooms to a bowl and cover to keep warm. Add the sauerkraut to the same pan and sauté about 3 minutes, or until warmed through. Transfer the sauerkraut to another bowl. 
  4. Wipe out the pan and return it to the burner over medium heat. 
  5. Butter one side of two slices of bread and spread the maple Dijon mayonnaise on the other side. Place the buttered side of the bread in the pan and layer one slice of cheddar, sauteed mushrooms, ¼ of the sauerkraut, more mushrooms, a slice of Gouda cheese, and top with the other slice of bread, buttered side up.  Allow the bread to toast 2-3 minutes or until golden brown before carefully flipping with a spatula to toast the other side. Repeat with the remaining bread, mushrooms, sauerkraut, and maple Dijon spread until 4 sandwiches have been made. 
  6. Once the sandwiches have been grilled and the cheese has been melted, transfer the sandwiches to a cutting board and cut each in half. Serve immediately!

Have a Fun meal!