Toast with mushrooms and cheese

Toast with mushrooms and cheese


Fresh mushrooms 400g
Butter 50 g
Lemons 1 piece
Sunflower oil 2 tablespoons
Wheat flour 2 tablespoons
500ml milk
Toast 12 pieces
Gruyere cheese 50g
Salt to taste
Ground black pepper to taste


1. Wash, peel and cut into slices of mushrooms (button mushrooms, honey or any other white mushrooms). Fold in the pan 30 grams of butter, a pinch of salt and lemon juice – melt the butter over low heat, then add the mushrooms and cook for about 10 minutes, stirring occasionally.
2. Preheat the remnants of butter with olive in the dipper, add the flour, then gradually pour in the milk, stirring constantly – it is best to whisk. Season with salt and pepper to taste. Cook for about 10 minutes, then add the mushrooms with juice, in which they are ready, stir well and remove from heat ladle to dip a little bit cold.
3. Spread the sauce over the slices of bread, sprinkle with grated cheese, put toast on a baking paper and send in a preheated 180 degree oven – bake 5 minutes, until the cheese melts and becomes golden. Transfer to a large bowl and serve immediately.

Toast with mushrooms and cheese. Recipe:

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