½ cup mixed mushrooms (button, Swiss brown or oyster), sliced
Olive oil
Salt and cracked black pepper
2 slices taleggio cheese (or fontina)
¼ cup rocket leaves
Onion jam:
1 small brown onion, thinly sliced
1 Tbsp olive oil
1 Tbsp brown sugar
1 Tbsp balsamic vinegar
Pinch salt
Walnut praline & herb garnish:
2 Tbsp walnuts, roughly chopped
1 tsp caster sugar
Fresh thyme or parsley, finely chopped
Butter, for grilling
Method
To make the onion jam, heat olive oil in a small pan over low–medium heat. Add onion and salt and cook for 10–12 minutes until soft and caramelised. Stir in brown sugar and balsamic vinegar and cook for a further 2–3 minutes until sticky and jammy. Set aside.
Heat a frying pan over medium–high heat. Add a little olive oil, then mushrooms in a single layer. Cook without stirring for 2–3 minutes until golden, then turn and cook a further 1–2 minutes until tender. Season with salt and pepper and remove from heat.
For the walnut praline, heat a small pan over medium heat. Add walnuts and caster sugar and cook, stirring, until the sugar melts and coats the nuts. Tip onto baking paper to cool, then roughly chop.
Spread onion jam on one slice of sourdough. Top with taleggio, roasted mushrooms and rocket. Close with the second slice.
Lightly butter the outside of the sandwich and cook in a frying pan or sandwich press over medium heat until the bread is golden and the cheese has melted.
Cut in half, finish with chopped walnut praline and fresh herbs, and serve immediately while hot and oozy.
