Mighty Mushroom Toastie
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Mighty Mushroom Toastie
Recipe by Courtney Roulston
Dietaries: Meat free
Serves: Makes 1 toasted sandwich
Prep Time: 5 minutes
Cooking Time: 15 minutes
Ingredients
200g Brown mushrooms, sliced.
50g butter at room temperature
1 cup loosely packed leek, sliced
1 clove garlic, finely chopped
2 sprigs thyme, leaves picked
Sea salt and pepper to taste
2 slices Coles Laurent sourdough bread
2 balls Coles bocconcini cheese, drained, sliced
½ cup Coles finest Spanish Truffle cheese, grated
METHOD
Heat a frying pan over a medium heat. Add in the mushrooms, half of the butter and the leeks. Cook, stirring for 3–4 minutes, or until softened. Add in the garlic, thyme and a pinch of salt and pepper. Continue to cook for 2 minutes, or until the mushrooms are caramelised and fragrant.
Remove the mushrooms from the pan and wipe it clean with paper towel. Spread the remaining butter on the 2 outside pieces of bread. Layer in the bocconcini cheese, the mushroom mixture then grates over the truffle cheese and top with the second piece of bread.
Place the pan back onto a medium heat and add the sandwich to the pan. Cook for 2–3 minutes, or until the bread is golden. Before flipping the sandwich over, grate some extra truffle cheese into the pan and flip the uncooked side of the toastie onto the cheese. Cook for 2–3 minutes on the second side, or until the cheese is crisp and the bocconcini is melting in the middle.
Remove from the pan and slice in half before serving.
