Toasts with mushrooms and Balkan cheese
Toasts with wild mushrooms, paprika and Balkan cheese are a hearty variation of a popular quick dinner. We sauté mushrooms with onions and paprika, stir in grated cheese and bake the filling between slices of bread until crispy.
Ingredients · Servings 4
- 600 g mixed wild mushrooms (fresh or frozen)
- 16 slices of toasted bread
- 1 onion
- 1 tablespoon lard
- 50 g red pepper
- 100 g Balkan cheese
- 1/4 teaspoon ground cumin
- ground black pepper
- salt
Method · 50 min
- Clean the fresh mushrooms and cut them into smaller pieces. If using frozen mushrooms, let them thaw. Peel the onion and chop finely. Wash the pepper, remove the core and chop finely. Coarsely grate the Balkan cheese.
- Heat the lard in a pan, add the onion and sauté until translucent. Add the mushrooms and paprika, season with ground pepper and cumin, and add a little salt, taking into account the saltiness of the Balkan cheese.
- Add a little water if necessary and simmer for about 20 minutes, until the mushrooms are soft and the liquid has evaporated. The filling must be free of excess liquid. Stir the grated Balkan cheese into the finished mushroom mixture.
- Divide the mushroom filling between 8 slices of toast bread and cover with the remaining slices. Place the toasts one by one in a preheated toaster or waffle iron and bake for approximately 3–5 minutes until golden and crispy.
- Serve the finished toasts with fresh vegetables or vegetable salad.
