Sandwiches with Mushrooms and Manchego Cheese
by Editorial Staff
Spanish cheese made from milk of sheep of the Manchega breed differs from other cheeses in a special zigzag pattern on the surface. Manchego cheese is quite fatty and has a characteristic salty taste. If replacing manchego in a recipe, use another hard, savory cheese.
Servings: 4
Ingredients
- Olive oil – 2 tbsp
- Sliced mushrooms – 200 g
- Salt pepper
- Garlic, finely chopped – 3 cloves
- Paprika – 1 teaspoon
- Sherry dry – 3 tbsp
- Parsley, finely chopped – 1
- White bread (homemade), fried – 8 slices
- Manchego cheese – 100 g
Directions
- Preheat oven to 200 degrees. Heat oil in a skillet, add mushrooms, salt and cook over medium heat for 5 minutes to let the mushrooms start juicing.
- Add garlic and paprika. Cook for 1 minute. Add wine, 1 teaspoon. pepper, increase the heat and simmer until the number of liquid decreases by ¾. Stir in parsley and remove from heat.
- Spoon the mushroom mixture onto toasted bread slices. Top with cheese sliced with a vegetable peeling knife. Place in the oven for 2 minutes to melt the cheese. Serve the sandwiches hot.
Bon Appetit!
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