Garlic mushroom toastie
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The latest darling of the food market world, the toasted sandwich is continually being reimagined in new and increasingly glamorous ways. Sandwich queen Helen Graves opts for a sophisticated filling of garlic mushrooms in her sourdough toastie recipe, smothering the lot in two different types of cheese.
Ingredients
Garlic mushroom toastie
- 60g of Comté cheese, grated
- 60g of cheddar , preferably Montgomery's Cheddar, grated
- 4 chestnut mushrooms , sliced
- 2 garlic cloves , or more if you like
- 1/2 small red onion, chopped
- 1 dash of white wine
- 1 tsp parsley , finely chopped
- 1 spring onion , sliced
- sourdough bread, sliced
- butter
Method
1
Add some butter to a small pan and soften the onions and garlic gently and briefly in it. Add the mushrooms and cook, stirring for a minute or so, then splash in the wine. Season with pepper, let the wine cook away, and turn off the heat.
2
Butter one side of each slice of bread. Turn it over and on the unbuttered side add your cheese, then the mushrooms, then the spring onions and top with the other slice of bread (buttered side up). Toast in a sandwich toaster or in a dry, heavy based pan until golden and oozing
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Garlic mushroom toastie
