Categories: Meals
Ingredients
- 6 oz. Cremini Mushrooms
- 4 Garlic Cloves
- 1 Sage Sprig
- 1 Shallot
- 8 fl. oz. Whole Milk
- 5 oz. Canned Pumpkin
- 4 Slices Sourdough Bread
- 3 oz. Sliced Fontina Cheese
Directions
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Cut mushrooms into ¼" slices. Mince garlic. Stem and coarsely chop sage. Peel and mince shallot.
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Place a medium pot over medium heat and add 2 tsp. olive oil. Add shallot, half the garlic (reserve remaining for mushrooms), and ¼ tsp. salt and cook until aromatic, 1-2 minutes. Add ½ cup water and bring to a boil. Once boiling, add milk, half the sage (reserve remaining for mushrooms), and pumpkin. Bring to a simmer and cook until thickened, 10-12 minutes. While soup cooks, sauté mushrooms.
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Place a medium non-stick over medium-high heat. Add 2 tsp. olive oil, mushrooms, and remaining garlic. Stir occasionally until browned, 2-3 minutes. Season with a pinch of salt and pepper. Remove from burner and add remaining sage.
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Top each slice of bread with cheese. Place mushrooms on top of cheese. Assemble sandwich. Wipe pan clean and return to medium heat. Add 1 Tbsp. olive oil and sandwiches to hot pan. Cook until golden brown, 2-3 minutes per side.
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Taste soup, and season with a pinch of salt and pepper. Plate dish as pictured on front of card. Bon appétit!