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We're liberating the Grilled Cheese from the kid's menu as we make one with Wild Mushrooms and serve it with a perfect pasta salad. Sharing this recipe is Chef Jamie McCormick from Top Nosh Street Food, a food truck turned restaurant in downtown Clearwater.
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To make the Grilled Cheese, add equal parts Mushroom Mix and Truffle Spread (see recipes below) to bread of choice and grill.
Mushroom Mix
Ingredients
- 1 cup sliced cremini mushrooms
- 1 cup sliced white medium mushrooms
- 1 cup shiitake mushrooms, sliced
- 2 tbsp minced garlic
- 2 tbsp blended oil
- 2 tbsp fresh rosemary, chopped
- 1 tsp pink salt
- 1 tsp black pepper
Directions
- Slice mushrooms. In pan over medium heat, add blended oil and minced garlic.
- Sauté mushrooms until halfway cooked. Add chopped fresh rosemary, pink salt, and black pepper.
- Continue to cook until mushrooms are done. Remove from heat and strain any excess liquid.
Truffle Spread
Ingredients
- 1/2 cup fresca cheese
- zest of 1 lemon
- 1 tbsp fresh rosemary, chopped
- 1 tsp truffle oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup shredded Gruyère cheese
- ½ cup shredded Swiss cheese
Directions
- Crumble fresca cheese and chop rosemary.
- In mixing bowl, zest lemon. Add crumbled fresca cheese, chopped rosemary, truffle oil, salt, and black pepper.
- Fold in shredded Gruyère and Swiss cheeses until well combined.
Pasta Salad
Ingredients
- roasted peppers, diced
- dill pickles, diced
- pnions, diced
- paprika
- garlic powder
- ¼ cup fresh tarragon, roughly chopped
- ¼ cup fresh basil, roughly chopped
- ¼ cup fresh dill, roughly chopped
- 4 stalks celery (inner stalk with leaves), finely chopped
- ¼ cup capers, finely chopped
- ½ bulb fresh fennel, finely chopped
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- ½ tbsp grill seasoning (salt and pepper mix)
- cooked bowtie pasta (amount as needed)
Directions
- For pickle relish, combine roasted peppers, dill pickles, onions, paprika, and garlic powder in bowl. Mix and set aside.
- Roughly chop tarragon, basil, and dill, and finely chop the celery, capers, and fennel.
- In large mixing bowl, combine mayo, Greek yogurt, apple cider vinegar, honey, prepared pickle relish, chopped herbs, and vegetables. Season with grill seasoning.
- Toss dressing with the cooked bowtie pasta until evenly coated. Adjust seasoning to taste.
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