We just returned from our weekend in the mountains at CampBlogAway, touted as the Premier Boot Camp for Food Bloggers. Although we did meet some fantastic people...
and came home with a few tidbits of useful information, we were hoping for more in-depth coverage of relevant food blogging topics, i.e., food writing, photography and styling, and information on creating and maintaining a successful blog. Instead, in my opinion, valuable time was lost with Wilton's 101 cookie decorating exercise, an onion-cutting demonstration, sponsor skits, camp songs, etc., and mostly superficial coverage of information I've already learned during my short time in the blogging world.
We did escape from our bunkroom in the co-ed cabin early one morning for a hike to the lake and some nature photography...
Tonight, I decided it was time to put my camp experience to rest, back in those awful bunk beds, and "grow up" with Food & Wine's simple, but sophisticated version of Grilled Cheese Sandwiches, prepared with fresh and crusty bread, nutty and smooth-melting Fontina cheese, and a layer of sage-accented sautéed mushrooms.
Grilled Fontina, Mushroom and Sage Sandwiches
Adapted from Food & Wine
3 tablespoons unsalted butter
1/2 pound Crimini mushrooms, cut into thin slices
1/2 oz. dried Porcini mushrooms (reconstituted in a splash of white wine), optional
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
4 teaspoons chopped fresh sage
8 slices from a large round loaf of country-style bread, or other bread
1/2 pound Italian Fontina, grated (about 2 cups)
In a large nonstick frying pan, heat 1 tablespoon of the butter over medium-high heat. Add the mushrooms, the reconstituted mushrooms and wine (if using), salt, and pepper. Saute, stirring frequently, until golden brown, about 5-8 minutes. Stir in the fresh sage and saute another 30 seconds. Transfer the mushroom mixture to a bowl and wipe out the pan.
Melt the remaining 2 tablespoons of butter in a small glass dish in the microwave. With a pastry brush, coat one side of 4 slices of the bread with half of the melted butter and turn the slices over, buttered-side down, onto a work surface. Top the bread with the grated cheese and then the mushrooms.
Cover with the remaining 4 slices of bread and brush the tops with the remaining melted butter
Heat the frying pan over medium heat. Add the sandwiches and cook, turning once, until golden, about two minutes per side.
Food & Wine recommends a crisp, dry, Italian white. We enjoyed Pinot Grigio.