Open-Faced Sandwich with Mushrooms

Mushroom toast is excellent for any meal, except maybe a late dinner (if we believe our grandmothers who say mushrooms are "heavy at night"). Our version contains a double dose of mushrooms, as the spread under the sautéed champignons includes an oyster mushroom pâté.

It’s quick to prepare, satisfying, and full of flavor. Plus, mushrooms are a great source of nutrients that our immune system needs to function optimally (vitamin D, selenium, vitamin B6).

Ingredients for one person:

  • 2 slices of homemade sourdough bread
  • 2 teaspoons of pâté
  • 1 teaspoon olive oil
  • 1 clove of garlic
  • 2 handfuls of champignons (about 200 g)
  • A splash of white wine (optional)
  • Salt, pepper
  • Chopped parsley

Instructions:

  1. Wash the champignons, cut them in half, and slice them thinly. Chop the garlic.
  2. Heat olive oil in a pan, add a pinch of salt, the sliced mushrooms, and garlic. Sauté until the mushrooms soften and start to brown. Optionally, deglaze the pan with a splash of white wine and let it evaporate. Once the pan is dry, remove it from the heat. Add salt and pepper to taste.
  3. While the mushrooms are cooking, toast the bread until golden brown (in a toaster or under the grill in the oven). Spread each slice of bread with pâté.
  4. Top the spread with the sautéed mushrooms and sprinkle with chopped parsley.

Enjoy!

Živa Ferlež January 26, 2025
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