Grilled Cheese with Brie, Mushrooms and Caramelized Shallots

The key to any good grilled cheese sandwich is to come to terms with the fact that you are not cooking a health food and butter both sides of the bread.  It doesn't matter if you're using a plastic-wrapped cheese slice or making something more upscale like this; butter makes the difference.  As far as sandwiches go, this one is pretty laborious.  It was well worth it though.  I highly recommend trying this.

This makes two sandwiches.

4 shallots, thinly sliced and caramelized in butter (here's a helpful resource)
6 oz. baby bella mushrooms, sliced
4 sliced high quality white bread, thickly sliced and buttered on both sides
3-4 oz. brie, sliced as best you can

As you are finishing caramelizing your shallots get started on the mushrooms.  Spray a skillet with cooking spray and place on high heat.  Add the mushrooms and cook, stirring frequently.  Allow all of the juices to be released and do not remove from heat until the mushrooms are slightly browned and your pan is dry.  If you do not do this you will end up making a soggy mess of your sandwiches.

Spread brie on two slices of bread.  Cover with cooked mushrooms and caramelized shallots.  Top with remaining slices of bread.  Head griddle over medium heat.  Carefully add sandwiches and cook for a couple of minutes on each side, being careful not to burn the bread.  Getting the right temperature is a delicate balance.  You want it to be hot enough to melt the cheese, but not so hot that it burns the bread.  If necessary flip the sandwiches more than once to achieve appropriate cheese melting and avoid inappropriate bread scorching.  Serve immediately.

I'm sorry this photo is so blurry.  I was having trouble with my camera and getting impatient because it smelled so good and I really wanted to eat!