Mushroom and Cheese Toastie

Print Recipe

Equipment

  • Weighing scales
  • Measuring spoons
  • Kitchen knife
  • Chopping board
  • Nonstick frying pan with lid
  • Silicone spatula

Ingredients
  

Filling

  • 1 tbsp salted butter
  • 1 tsp olive oil
  • 3 cloves garlic minced
  • ½ small red onion peeled and finely chopped
  • 1 pinch cayenne pepper
  • 1 pinch freshly ground black pepper
  • 250 g large flat mushrooms sliced
  • 1 pinch salt

Toastie

  • 1 tbsp butter
  • 4 slices olive bread or 6 slices if the loaf if small
  • 6 slices Emmenthal cheese total weight 120g/4.25oz sliced into thirds
  • 10 g fresh coriander finely chopped optional

Instructions
 

Filling

  • Warm the olive oil and 1 tbsp butter in a large pan over a low heat.
  • Add the garlic, onions, cayenne and black pepper and cook for about 5 minutes until the colour deepens and you have a paste.
  • Turn up the heat, add the mushrooms in a single layer.
  • Fry for 2-3 minutes until just beginning to brown on both sides – turn carefully to keep the slices whole. Taste and add a little salt, if needed – if the butter is salty, you might not need any. Tip into a bowl and set aside.

Making the toastie

  • Use 1 tbsp butter to butter the slices of bread with butter on one side.
  • Place half of the slices of bread in the pan, butter side down. Use half the cheese to top each slice of bread.
  • Layer the mushrooms on top and sprinkle the coriander, if using.
  • Layer on the remaining cheese.
  • Top each toastie with the remaining slices of bread, butter side up. Put a lid on the pan to help the heat to reach the cheese.
  • Flip the toasties when they’re golden underneath and replace the lid again.
  • When the bread is golden on both sides and the cheese is melted, remove from the pan, cut in half and serve.
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