Cheesy Mushroom Toast

Cheesy Mushroom Toast

This is my take on a Polish street food with the rather lovely name (which I can’t pronounce) Zapiekanka (apparently pronounced zapʲɛˈkanka). But, it’s just creamy mushrooms on toast with cheese and in Poland it’s served topped with hot tomato sauce or ketchup – I sprinkled mine with a little hot sauce from local company Orcona, but ordinary tomato sauce or one spiced with chilli also works well.

Cheesy Mushroom Toast

I used sourdough, but you could use a split roll or baguette (as is used in Poland).

For each toast

1 slice sourdough or bread of your choice
½ cup grated cheese – I used a local gruyere-style
MUSHROOM TOPPING
¼ small onion, chopped
butter
olive oil
60g mushrooms, roughly chopped
½ tsp dried Italian herbs
pinch dried red pepper flakes
¼ cup red or white wine
1 tsp plain flour
whole milk
sea salt and freshly ground black pepper

1              Preheat oven to 200°C.

2              For the mushroom topping, place onion, a knob butter and a splash of oil in a small frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and
translucent.

3              Reduce heat, add mushrooms and cook, covered, stirring
occasionally, for 10-15 minutes or until mushrooms soften and give up their liquid. Add Italian herbs and red pepper flakes and cook, stirring, for 30-45 seconds or until fragrant. Add wine, cover and cook, stirring, for 8-10 minutes or until mushrooms absorb the liquid – adding some hot water if mixture starts to dry out.

4              Mix flour with cream or milk to make a smooth paste. Stir into mushroom mixture and cook, stirring, for 3-4 minutes longer. Season with a grind of salt and black pepper.

5              Place sourdough on a foil-lined baking tray, pile mushroom mixture onto bread and scatter with cheese. Transfer to oven and bake for 10-15 minutes or until cheese melts and is golden.

Where did the ingredients for this dish come from:
Mushrooms: Te Mata Mushrooms – Havelock North; Onion:
Krismaw Gardens – Hastings; Milk: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: butter, Italian herbs, dried red pepper flakes, wine, flour, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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6 thoughts on “Cheesy Mushroom Toast”

  1. Holy mother of all things delicious. My new found diet makes this delightful dish out of bounds, but hawt dang I could go a slab of it. Fingers crossed dairy isnt the evil being making me crook. Adding to my list for cheat days. YARM!

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