Garlic Portabellini Mushroom Toasted Sandwiches
Ingredients
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2 tomatoes, thickly sliced
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50g butter
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1 tsp Waitrose Cooks' Ingredients Easy On The Chopped Garlic
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250g pack Portabellini Mushrooms
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8 thickly cut slices from a loaf of Grand Mange Blanc Bread
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A handful of roquette leaves
Method
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In a large frying pan, gently heat 50g butter with 1 tsp Waitrose Cooks' Ingredients Easy On The Chopped Garlic until the butter has melted. Add a 250g pack Portabellini Mushrooms and fry gently for 5-6 minutes or until softened.
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Meanwhile, toast 8 thickly cut slices from a loaf of Grand Mange Blanc Bread for 1-2 minutes on each side or until golden.
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Divide the mushrooms between 4 of the pieces of toast and top with 2 tomatoes, thickly sliced, a slice of Waitrose Davidstow Mature Cheddar (optional) and a handful of roquette leaves. Finally, place a slice of toast on top of each and serve immediately.
Comments
Glossary
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Bread
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Butter
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Cheese, hard
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Fry
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Garlic
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Handful
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Heat
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How to Cook Mushrooms | Types of Mushroom | Waitrose
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Lettuces and salad leaves
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Mature
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Melt
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Slice
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Toast
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This recipe was first published in July 2006.
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