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To make the Seared Mushrooms:
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Place a heavy-bottomed skillet over medium high heat.
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When the pan is hot, add the oil and heat through until shimmery.
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Add the mushrooms (you can divide into batches to avoid overcrowding the pan if necessary) and a pinch of salt and use a spoon to distribute the mushrooms evenly in the pan.
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After you do that, dont stir the mushrooms for at least 1 minute (unless they start to smell or sound like theyre cooking too quickly.)
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The goal is to develop a nicely browned surface on the mushrooms.
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If you have to cook the mushrooms in batches, just move the previously cooked batch to the perimeter of the pan and add a little more oil before putting in the next batch of mushrooms with a pinch of salt.
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When the mushrooms are flecked with brown, toss in the onion and garlic and stir and cook just until fragrant (about 1 minute or less).
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Then add the white wine or stock to the hot pan and scrape up any brown bits that are stuck to the pan.
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Add the butter and cook, stirring, just until melted.
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Remove from the heat and taste for salt.
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Then add pepper and any additional salt to taste and stir in the green onion slices.
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Eat hot or store leftover mushrooms in individual portion sizes in the freezer for up to a month.
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To make the Mushroom Melt:
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Toss the seared mushrooms and grated cheese together in a small bowl.
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Set aside.
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Melt half of the butter in a heavy-bottomed skillet or griddle over medium heat.
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Place one piece of the bread on top of the melted butter, pile the mushroom cheese mixture on the bread, then place the remaining piece of bread on top.
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Let the sandwich cook and toast until the bottom piece of bread is golden brown.
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Lift the sandwich with a spatula and toss the remaining butter into the pan.
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Put your hand on top of the sandwich and carefully flip it over before lowering it back into the pan (taking care not to burn your fingers!)
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Toast for 1 minute.
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Then add a splash of water to the pan and cover the pan for another minute to melt the cheese completely.
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Remove the lid and continue toasting the sandwich until the bottom is a deep golden brown.
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Transfer the finished sandwich to a cutting board to slice before plating and eating.
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Adapted from Kevin at Closet Cooking.
