Wild Mushrooms, Caramelized Onions and Goat Cheese Sandwich

A delicious vegetarian sandwich that is also an excellent panini. You can substitute portobellos for the wild mushrooms, but grill or roast them instead of sautéing them.



  • 2 tablespoons olive oil

  • 1 large Spanish onion, halved and thinly sliced

  • Salt and freshly ground pepper

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon granulated sugar


  • 3 tablespoons olive oil

  • 12 ounces mixed wild mushrooms, sliced

  • 1 tablespoon chopped garlic

  • 1 tablespoon chopped fresh thyme

  • 2 teaspoons lemon juice

  • Salt and freshly ground pepper

  • 1 teaspoon truffle oil, optional


  • 1 square focaccia bread

  • 2 tablespoons olive oil

  • 6 ounces soft goat cheese

  • 1 small head frisée lettuce


    Heat oil in a skillet over medium heat. Add onion slices and season with salt and pepper. Sauté for three 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. Reserve.

    Add oil and mushrooms and sauté for two minutes or until almost cooked. Add garlic and thyme and sauté for two to three more minutes or until mushrooms are cooked through and liquid has disappeared. Remove from heat, sprinkle with lemon juice and season with salt and pepper. Drizzle in a little truffle oil.

    Cut focaccia into four pieces, and split each piece open. Drizzle olive oil over slices. Top one side with mushrooms, onions and dot on goat cheese. Add frisée lettuce. Place second side on top and press down. (If making a panini then place on griddle and press down, cooking until filling is hot. Flip over onto second side.) Serves 4.