Well it seems winter has returned to Melbourne. I had just packed away the bulky doonas, jumpers and socks and I’ve had to pull them all back out again! Looking out my window at the moment it is a little windy, quite grey and very wet. You wouldn’t know it was summer. I am tempted to make soup but I think that going a bit too far… so I am going to make a mushroom toastie instead.
There is a little cafe not far from my house that serves their mushroom toastie with a pickle on the side. The sharpness of the pickle cuts through the richness of the mushrooms and cheese just nicely. Such a simple but comforting lunch on a cold and (unseasonably) wintery day.
So this is my version of a hearty mushroom toastie with cheese and pickles.
Mixed mushroom and two cheese toastie with pickles
A couple of tbs of butter
1 cup of assorted mushrooms (interesting ones), sliced – I used enoki, swiss brown, king oyster and baby oyster
A few sprigs of parsley and sage, chopped
Salt and pepper
1/4 cup of gruyere cheese, grated
1/4 cup of comte cheese, grated
1 pickle, sliced
2 slices of good quality sourdough bread
Melt butter in a large saucepan over medium – high heat. Add mushrooms and leave to brown, stir and turn to ensure that all mushrooms are nicely browned. Add the chopped parsley and sage, salt and pepper and take off the heat.
Pile the cooked mushrooms onto a piece of your bread and scatter over the grated cheeses. Place the pickles on top and then close the sandwich. Toast for a minute or so or until the cheese is melted and the bread is nice and crispy.