Mushroom Sandwiches
by Editorial Staff
Appetizing hot sandwiches can be made with wild mushrooms – the appetizer will be amazingly tasty and aromatic. Are the mushroom edges far from you? For a sandwich with mushrooms, champignons are also suitable, and any mushrooms that you find in the supermarket.
Servings: 6
Ingredients
- Mushrooms (chanterelles, morels, etc.) – 450 g
- Butter – 2 tbsp
- Olive oil – 2 tbsp
- Salt
- Shallots – 2 pcs.
- Fresh thyme, chopped – 2 teaspoon
- Cream cheese – ½ cup
- Parsley, chopped – 1 tbsp
- Ground black pepper
- Baguette, slices up to 1 cm thick – 18 pcs.
- Grated Parmesan cheese – ¼ cup
How to make hot mushroom sandwiches:
Directions
- Wash and peel the mushrooms well. Leave small mushrooms intact, a large cut in half or in four parts.
- Melt 1 tbsp butter with 1 tbsp olive oil in a cauldron over medium heat. Add the mushrooms, season with salt, and cook for 5-8 minutes, stirring often, until the resulting liquid has evaporated and the mushrooms are brown enough (add a little olive oil if necessary). Remove from heat, place mushrooms on a cutting board. When cool slightly, slice them.
- Place the pot over medium heat again. Add 1 tbsp butter and 1 tbsp olive oil. Add chopped shallots, thyme, and a pinch of salt. Cook, stirring occasionally, for about 3 minutes (until soft and light golden onions). Add chopped mushrooms and cream cheese to the cauldron. Cook while stirring. Add the parsley, salt, and pepper to taste. Remove from heat. Mushroom sandwiches are served warm, so keep the mushrooms warm.
- Preheat the grill well (broiler, top of the oven). Place the grate 15 cm away from the fire. Place the bread slices on a baking sheet and brush with olive oil. Fry the bread for 1-2 minutes. And, turning it over, another 1 minute on the other side. Spread the warm mushroom mixture over the toast and sprinkle the mushroom sandwiches with grated Parmesan.
Bon Appetit!
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