Sauteed mushrooms are placed on toast, then topped with cheese that’s melting away by the heat from the tasty warm mushrooms. A quick, easy, and tasty breakfast, no wonder it’s one of the British home cooks’ favorite.
YIELD
8 servingsPREP
6 minCOOK
15 minREADY
25 minIngredients
cut on a sharp diagonal, about 3 inches long, prefer whole grain or whole wheat *
Directions
Set an oven rack about 8 inches away from the broiler and preheat the broiler.
Put the butter and canola oil in a large heavy-duty skillet over medium heat, let butter melt.
Add the shallot, season with ½ teaspoon salt and cook, stirring, until softened, about 3 minutes.
Raise the heat to high, add the mushrooms and another ½ teaspoon salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.
Place the sliced bread on a large rimmed baking sheet.
Broil until lightly toasted, 3 to 4 minutes, rotating the pan as needed for even toasting.
Flip the bread, spread evenly a heaping tablespoon of the mushrooms mixture on each slice, and sprinkle with the Gruyere.
Broil until the cheese is melted and lightly browned, about 5 minutes.
Cool slightly and serve warm.
Note you can use regular toasted bread and nearly any kind of cheese you prefer.
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