If you love mushrooms, you need to try these garlic-y, cheesy, mushroom melts. These Mushroom Melts are a hearty, but meatless meal, perfect for this early autumn season. I have several mushroom-lovers in my family, including me, and these get devoured every time I make them.

You can make them with any variety of mushrooms available in the store, like I’ve written in the recipe, but here in the Pacific Northwest there are lots of wild mushrooms available at this time of year, too. Check out your local farmer’s market to see what they’ve got! (Please do not go mushroom foraging on your own, unless you have experience identifying safe, edible mushrooms or an experienced guide who can identify edible varieties!)

Don’t shy away from the butter and garlic in this recipe - they’re really what make the mushrooms extra flavorful, and the butter helps the mushrooms hang onto the sauce created by the liquid from the mushrooms, along with the Worcestershire and balsamic vinegar. This recipe can yield three generous servings, or four moderate servings, as noted in the instructions.

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Original publication date: October 5, 2020