Wild Mushroom Melts

There is nothing I love more than cheese on a miserable winter’s day.

Comforting, filling and homely.

These are the perfect weekend breakfast or lunchtime snack.

Quite honestly they will fill you up till dinner time.

To make four of these pieces you will need;

Wild mushrooms.

I picked up these from Waitrose and used the whole lot.

1/2 onion, finely chopped.

1 big clove of garlic, crushed.

A generous lump of butter.

Fist size lump of cheese. I used Gruyere. Again I used the whole lot.

Pinch of salt.

Lots of black pepper.

You could also add some herbs but I’m not a fan.

A rustic loaf of bread. I used a Waitrose San Franciso one and it was the bomb.

On a medium heat melt the butter in a frying pan. When it is melted toss in your onions and cook until they are clear and soft. Add your garlic and mix together until the onions turn brown.

Add you wild mushrooms and cook them until they turn brown are soft and until the kitchen smells delicious. I added a little more butter.

When the mushrooms look almost ready, pop the bread in the toaster.

Add your salt and pepper into the pan (and herbs if using).

Cut your cheese into small chunks then add to the pan, keep stirring. Cover the pan until the cheese has melted.

Grab your toast and butter.

When the cheese is melted, scoop a generous amount onto each bit of toast.

Grind a little more pepper on top and serve.

There were empty plates all round.

Recipe completely inspired by The Londoner

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