Toasts with mushrooms and cheese
6 servings
40 minutes
Mushroom and cheese toasts are an exquisite combination of crispy bread, delicate mushroom sauce, and melted Gruyère cheese. This recipe, inspired by the gastronomic traditions of French cuisine, embodies comfort and elegance at the same time. Mushrooms infused with butter and a hint of lemon create a rich flavor complemented by a velvety sauce made from milk and flour. The golden crust of the toasts baked with cheese adds an appetizing texture to the dish. An ideal option for a morning breakfast, cozy dinner, or light snack with a glass of wine. Serve hot, enjoying the aroma of mushrooms and cheese that awakens the appetite and provides gastronomic pleasure.
1
Wash, clean, and slice the mushrooms (champignons, honey mushrooms, or any other white mushrooms). Put 30 grams of butter, a pinch of salt, and lemon juice in a pan - melt the butter over low heat, then add the mushrooms and cook for about 10 minutes, stirring.
- Fresh mushrooms: 400 g
- Butter: 50 g
- Lemon: 1 piece
- Salt: to taste
2
Heat the remaining butter with olive oil in a saucepan, add flour, then gradually pour in the milk while constantly stirring — best with a whisk. Season with salt and pepper to taste. Cook for about 10 minutes, then add the mushrooms along with the liquid they cooked in, mix well, and remove the saucepan from the heat to let the sauce cool slightly.
- Butter: 50 g
- Sunflower oil: 2 tablespoons
- Wheat flour: 2 tablespoons
- Milk: 500 ml
- Salt: to taste
- Ground black pepper: to taste
- Fresh mushrooms: 400 g
3
Spread the sauce on the slices of bread, sprinkle with grated cheese, place the toasts on baking paper, and put them in a preheated oven at 180 degrees - bake for 5 minutes until the cheese melts and turns golden. Transfer to a large plate and serve immediately.
- Toast: 12 pieces
- Gruyere cheese: 50 g
