Zapiekanka (Polish Toasted Mushroom and Cheese Bread)
A recipe for Zapiekanka (Polish Toasted Mushroom and Cheese Bread)! Halved baguettes are topped with sautéed mushrooms and shredded cheese before toasting in the oven.
Servings 4 Toasted Bread
Ingredients
- 1 baguette sliced in half lengthwise, then cut again crosswise to make 4 slices total
- 2 tablespoons (30 grams) unsalted butter
- 1 medium onion peeled and chopped
- 12 ounces (340 grams) button mushrooms thinly sliced
- Salt and freshly ground black pepper to taste
- 8 ounces (227 grams) Gouda, low-moisture Mozzarella, or white Cheddar shredded
- Ketchup for serving
- Finely chopped chives
Instructions
- Preheat oven to 375˚F (190˚C) and lightly grease a large baking sheet or line with parchment.
- In a large pan, melt the butter over medium low heat.
- Add the onions and cook until beginning to soften and caramelize.
- Stir in the mushrooms and cook, stirring occasionally, until mushrooms are softened. Season with salt and pepper to taste, then remove from heat.
- Spread the mushrooms and onion mixture evenly over each baguette half or quarter.
- Cover with shredded cheese.
- Bake in preheated oven until cheese is melted and bread is toasted, about 10 minutes.
- Drizzle with ketchup, top with a sprinkling of chives, and serve warm.