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

  1. 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.
  2. 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.
  3. 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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