After-work toast with mushrooms

Name: After-work toast with mushrooms
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 400 g Rose mushrooms; 1 Garlic clove; 4 Stem(s) Thyme; 8 discs brown bread; 300 g Raclette in slices; 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 3 TABLESPOONS Butter; 7-10 Tbsp grated zest of 1 organic lemon; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

vegetarian,Main dish,Appetizer,Cakes & Pastries,hearty,Salads & Snacks,very easy,Vegetables,Mushrooms,roll,inexpensive

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 8

400 g Rose mushrooms
1 Garlic clove
4 Stem(s) Thyme
8 discs brown bread
300 g Raclette in slices
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
3 TABLESPOONS Butter
7-10 Tbsp grated zest of 1 organic lemon
baking paper

Directions

1
Clean the mushrooms, possibly wash and halve them. Peel and chop the garlic. Wash thyme, shake dry, remove leaves.
2
Preheat the oven grill. Spread the breads on a baking tray lined with baking paper. Roast under the grill for 1-2 minutes, turn, cover with cheese and bake until golden brown. Fry mushrooms in hot oil, season with salt and pepper.
3
Add butter, garlic, thyme and lemon peel and let the butter foam once. Spread on the breads.