Spicy mushroom mixture with cheese on toast
A spicy mushroom and cheese mixture is a quick option for toast when you're craving something a little more substantial. Sauté the mushrooms with onion, season with tomato paste, ketchup, and garlic, and finally stir in the grated Edam cheese.
Ingredients · Servings 2
- 3 larger mushrooms
- 1/2 medium onion
- 1 clove of garlic
- 50 g spicy ketchup
- 30 g eidamu (45%)
- 3 teaspoons tomato paste
- 1 tablespoon oil
- salt (to taste)
- freshly ground pepper (to taste)
- chili flakes (to taste)
Method · 25 min
- Peel the onion and garlic. Finely chop the onion and set the garlic aside. Clean the mushrooms and finely chop them. Grate the Eidam.
- Heat the oil in a frying pan, add the onion and sauté until translucent. Add the mushrooms and sauté briefly.
- Add the tomato puree and sauté briefly. Stir in the ketchup, add a little water and cook over low heat for about 10 minutes. Add a little water as needed during cooking.
- Press the garlic into the mushroom mixture and stir. Add the grated Edam cheese and let it dissolve, stirring constantly, to give the mixture a more cohesive consistency. Season with salt, freshly ground pepper and chili flakes to taste.
- The spicy mushroom mixture is best served immediately on freshly prepared toast. After cooling, it can be stored in the refrigerator and served cold.
