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Looking for a rich and light dinner! This mushroom toast with Gruyère cheese It couldn't be simpler and juicier. We just need a good ciabatta bread, some sliced mushrooms, Gruyère cheese, fresh thyme and a touch of garlic.
Mushroom toasts with Gruyère cheese
This mushroom toast with Gruyere cheese couldn't be more simple and juicy. Do you dare to try it?
- Ángela
- Kitchen: cuisine
- Recipe type: vegetables
- Rations: 4
- Total time:
Ingredients
- A loaf of ciabatta bread
- 1 clove of garlic, halved
- 200 gr of mushrooms
- 200 gr of grated Gruyère cheese
- A pinch of salt
- A splash of sherry wine
- Fresh thyme
- Freshly ground black pepper
Preparation
Put a frying pan on the fire (make it non-stick because we are not going to add extra virgin olive oil), and sauté the sliced mushrooms with some thyme leaves, until the mushrooms release the water. Stir so that they do not stick to the pan, and when they are free of water, add the splash of sherry and let it reduce a bit. Season with salt if you see it necessary, and remove them from the heat.
Cut the ciabatta in half lengthwise, bake it at 180 degrees for about 10 minutes until we notice that the crumb is golden. Take it out of the oven, and rub a clove of garlic over the bread crumbs.
Put the mushrooms on the ciabatta bread and top with the gruyere cheese, black pepper and a little fresh thyme. Bake again at 180 degrees for about 5 more minutes until the cheese melts.
Then cut the ciabatta into individual portions and eat the cough very warm.
