200 g Mercer Swiss Brown Mushrooms
4 slices of bread of choice
4 slices of cheese of choice
½ Red onion, finely chopped
3 Cloves garlic, minced
1 tsp Olive oil
2 tbsp Salted butter
2 pinches Black pepper
1 pinch Salt (optional)
Cheese and mushroom toastje
15 minutes
Serves 2
Method
- Butter one side of each slice of bread with half of the butter.
- In a large pan over low heat, warm the olive oil with the remaining 1 tbsp of butter. Add the garlic, onion, and black pepper, and cook for about 5 minutes, stirring until softened and slightly caramelised.
- Increase the heat to medium, then add the mushrooms. Fry for 2-3 minutes until they begin to brown on both sides. Taste and season with salt if needed, keeping in mind the butter’s saltiness. Transfer to a bowl and set aside.
- Place half of the buttered bread slices in the pan, buttered side down. Top each slice with half the cheese, then layer on the mushrooms. Add the remaining cheese on top of the mushrooms.
- Place the remaining bread slices on top, buttered side up. Cover the pan with a lid to help melt the cheese.
- When the bottom slices are golden, carefully flip the toasties, replace the lid, and cook until both sides are golden and the cheese is melted.
- Remove from the pan, cut in half, and serve immediately. Enjoy!
