Open-Faced Mushroom Sandwich

Name: Open-Faced Mushroom Sandwich
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 6 to 8 long baguette slices, about 1/4-inch (1/2-cm) thick; 1 onion, finely chopped; 3 tablespoons (45 ml) olive oil; 8 oz (227 g) white button mushrooms, sliced; 1 cup (250 ml) grated Gruyère cheese

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Preparation 10 min
Cooking 20 min
Servings 8

Vegetarian
Nut-free
Egg-free

Ingredients

- 6 to 8 long baguette slices, about 1/4-inch (1/2-cm) thick
- 1 onion, finely chopped
- 3 tablespoons (45 ml) olive oil
- 8 oz (227 g) white button mushrooms, sliced
- 1 cup (250 ml) grated Gruyère cheese

Preparation

- With the rack in the middle position, preheat the oven to 220 °C (425 °F).
- Place the bread slices on a baking sheet. Set aside.
- In a skillet, gently cook the onion in 15 ml (1 tablespoon) of oil until caramelized. Set aside. Add the mushrooms and sauté over high heat until golden brown. Season with salt and pepper. Add the reserved onion and stir to combine.
- Spread the mushroom mixture on the bread slices. Sprinkle with the cheese and bake for 8 to 10 minutes. If necessary, finish cooking under the broiler until the cheese is golden brown.

Open-Faced Mushroom Sandwich

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