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.

Summary

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

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Instructions

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!