Mushrooms with cottage cheese on toast
Lovers of aromatic cheeses, beware! You can use them in this recipe. A simple mixture for toast with mushrooms and peppers will taste great as a quick treat for guests, dinner, or just with a glass of beer.
Ingredients · Servings 2
- For the mixture:
- 250 g mushrooms
- 100 g cottage cheese
- 1 small red pepper
- 1 small onion
- 1-2 cloves of garlic
- To taste:
- 1/2 teaspoon red pepper
- 1 tablespoon butter or oil
- a pinch of chili
- ground cumin to taste
- salt to taste
- ground pepper to taste
- To serve:
- 4 warm toasts with a clove of garlic
Method · 25 min
- Heat the finely chopped onion and garlic in butter. Add the mushrooms and bell pepper, cut into smaller pieces, and sprinkle with ground cumin. Fry everything together briefly.
- Sauté and, stirring occasionally, let the liquid evaporate completely. The peppers should remain slightly crispy, i.e. to the bite.
- When the liquid has evaporated and the mixture remains creamy, add the ground paprika, chopped cottage cheese and pepper. Stir constantly until the cheese has melted. Finally, season with chili and salt if necessary.
- Serve the mixture while still warm on prepared toast, while it is still soft and creamy.
