Name: Mushrooms on toast
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 8 large brown portobello mushrooms; 2 large cloves garlic, thinly sliced; 2 tablespoon marjoram leaves or 1 teaspoon dried oregano; sea salt, to sprinkle; extra virgin olive oil, to drizzle; 25 gram butter (about 1½ tablespoons); 2 tablespoon shallots, chopped; 2 tablespoon plain flour; 1 1/2 cup milk; 1 teaspoon creamy dijonnaise mustard; 1/4 teaspoon salt; 1 cup tasty cheddar cheese, grated; 8 slice grainy bread, toast thickness (such as vogel’s sunflower & barley loaf); 2 tablespoon panko bread crumbs; 2 tablespoon freshly grated parmesan

Ingredients

8 large brown portobello mushrooms

2 large cloves garlic, thinly sliced

2 tablespoon marjoram leaves or 1 teaspoon dried oregano

sea salt, to sprinkle

extra virgin olive oil, to drizzle

25 gram butter (about 1½ tablespoons)

2 tablespoon shallots, chopped

2 tablespoon plain flour

1 1/2 cup milk

1 teaspoon creamy dijonnaise mustard

1/4 teaspoon salt

1 cup tasty cheddar cheese, grated

8 slice grainy bread, toast thickness (such as vogel’s sunflower & barley loaf)

2 tablespoon panko bread crumbs

2 tablespoon freshly grated parmesan

Method

1.Preheat oven to 180°C (fan-forced). Wipe mushrooms with a clean cloth then put them in a shallow, ovenproof dish lined with baking paper. Scatter with garlic and marjoram or oregano, sprinkle with sea salt and drizzle with olive oil. Bake for about 15 minutes, until tender.

2.Put butter and shallots in a small saucepan, cover with a lid and cook gently for several minutes until tender. Remove pan from the heat and stir in flour, then milk and mustard.

3.Bring to the boil, stirring, and cook for 1 minute. Add salt and blend in half the cheddar. Cover pan with a lid and cool sauce for 5 minutes.

4.Preheat oven grill. Toast the bread, ensuring it gets nicely crunchy.

5.Slide mushrooms out of baking dish, still on their paper, and put a clean sheet of baking paper in dish (the paper is simply to make washing up easier). Put the pieces of toast in the dish and top each with a mushroom, stalk-side up.

6.Spoon over the cheese sauce, making sure all the toast is covered. Scatter with remaining cheddar, then the crumbs and parmesan. Grill until cheese and crumbs are bubbling and golden, then serve.

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Ingredients

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