- Place large frypan over medium heat and add butter. When melted add garlic and mushrooms and cook for a few minutes, adding a few teaspoons of water if needed. Mushrooms should begin releasing their own juices. Add thyme and seasonings and stir occasionally until liquid begins to reduce.
- When mushrooms are softened and cooked through, add all of the feta and half of the mozzarella and stir through, this should make the mixture thicker, sticky and creamy.
- Place bread on chopping board and divide mixture in half onto one slice of bread, top with remaining mozzarella and slice of bread. Butter the outside of this slice of bread. Place buttered side of toastie face down in hot non-stick frypan or jaffle maker then butter the other side.
- Cook in waffle maker under golden (or frypan until the underside is golden, then flip) , let sit for a minute and cut open to serve.
- Enjoy your mushroom jaffle sandwich on your own, or share with a friend if you’re feeling generous.
Mushroom Jaffle Sandwich
Recipe by Iron Chef Shellie
Enjoy your mushroom jaffle sandwich on your own, or share with a friend if you're feeling generous. Makes 2 sandwiches.
Ingredients
- 4 slices bread of your choice
- 1 tablespoon butter
- 1 clove garlic, finely chopped
- 200g pine mushrooms, sliced
- 2 teaspoons fresh thyme leaves
- 2 tablespoons mild feta cheese
- 1/2 cup grated mozzarella
- Salt
- Pepper
- 2 teaspoons butter
