Recipe of the Month: September
Wild Mushroom and Goat Cheese Sandwiches
Spanish onion, thinly sliced
Frisee lettuce, washed and dried
Woolwich Dairy Chevrai or Goat Brie
Salt and pepper
Mixed wild mushrooms
Square focaccia bread
For onions, heat oil in skillet on medium heat. Add onion slices and season with salt and pepper. Sauté for 3 minutes or until softened. Turn heat to low, stir in balsamic vinegar and sugar and sauté for 12 minutes longer, stirring occasionally or until onion slices are a browned, thick mass.
For mushrooms, heat oil in a skillet on medium heat. Add mushrooms and sauté for 2 minutes or until almost cooked through. Add garlic and sauté for 1 minute more or until fragrant. Remove from heat, sprinkle with lemon juice and season with salt and pepper.
Cut focaccia into four pieces, and split each piece open. Butter the bottom half of each square. Place frisee on buttered side. Top with mushrooms, onions, goat cheese. Place second side on top and press down