In this easy recipe for mushroom melt sandwiches from DTLA Cheese in Los Angeles, wild mushrooms, Taleggio cheese, garlic, and herbs are piled between brioche slices and toasted.

What to buy: Taleggio is a semisoft, washed-rind cheese from Italy with a strong aroma but a mild flavor.

For more savory sandwich inspiration, see our Monte Cristo sandwich recipe.

  • Yield: 2 sandwiches
  • Difficulty: Easy
  • Total: 45 mins 
  • Active: 15 mins 

Ingredients (10)

  • 1/2 pound wild mushrooms: chanterelles, wood ears, lobster mushrooms, maitakes, etc.—whatever’s available
  • 2 ounces extra-virgin olive oil
  • 1 ounce garlic cloves, peeled and crushed
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 tablespoon chopped fresh thyme
  • 1 ounce flat-leaf parsley
  • 1 tablespoon (1/8 stick) unsalted butter
  • 6 ounces Taleggio cheese, sliced
  • 4 slices brioche


  1. Heat the oven to 375°F and arrange a rack in the middle.
  2. Spread out the mushrooms in a single layer in a baking dish. Add the oil, garlic, a big pinch of salt, pepper to taste, and the thyme and parsley and toss to combine. Roast the mushrooms until soft and a little browned, about 25 minutes. Set aside, keeping them warm.
  3. Melt the butter over medium heat in a skillet or nonstick frying pan large enough to hold 4 slices of brioche. Distribute the Taleggio evenly over the bread slices. Cook until the underside of the brioche is golden and crisp, about 4 minutes.
  4. Distribute the roasted mushrooms between 2 of the brioche slices. Top with the remaining 2 slices, cheese-side down. Cut the sandwiches diagonally in half, transfer to warmed plates, and serve.