I melted a healthy tablespoon of butter in a pan over medium heat. Once the butter melted I tossed in a package of baby bella mushrooms that I cut into quarters. I cooked them in the butter for several minutes along with some fresh thyme. Then I added in another tablespoon of butter before adding in a few splashes of Chardonnay to deglaze the bottom of the pan. I added some salt and pepper and let the mushrooms cook a few minutes longer in the butter and wine before removing them to cool.
While the mushrooms were cooling I slathered some dijon mustard on two slices of sandwich bread. I layered some fresh spinach on one slice of bread, topped the spinach with some of the cooled mushrooms and then grated some provolone over the top of the mushrooms. Then I cooked the sandwich in a panini press for a few minutes until the bread was toasty and the cheese was melted.
A perfect weekend sandwich.