Grilled Mushrooms and Melted Cheddar on Wholegrain Toast
Mushrooms cooked hard in olive oil and finished with butter, garlic, thyme and walnuts, piled on wholegrain toast under grated cheddar and grilled until it melts.
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Prep 8 minCook 14 minServes 2
Ingredients
Why metric?
Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
350 g button or flat mushrooms, thickly sliced
25 ml extra-virgin olive oil (23 g)
20 g unsalted butter
1 garlic clove, finely chopped (5 g)
1 g dried thyme
20 g walnuts, roughly chopped
4 slices wholegrain bread (120 g)
35 g cheddar, coarsely grated
6 g flat-leaf parsley, chopped
Ground black pepper, to taste
Method
Heat the oil in a wide frying pan over high heat until it shimmers. Add the mushrooms in one layer and leave them alone for 2 minutes.
Now stir and keep cooking 6-8 minutes. They will release water and go grey and slack first; keep going until the liquid has boiled off entirely and they squeak and brown against the pan. Crowded mushrooms stew, so use the widest pan you have.
Add the butter, garlic, thyme and walnuts and cook 30 seconds more, until the butter foams and the pan smells nutty. Grind in plenty of pepper.
Toast the bread and lay it on a baking tray. Heap the mushrooms on and scatter the cheddar over the top.
Slide under a hot grill for 1-2 minutes, until the cheese has run and is just beginning to blister. Scatter with parsley and eat straight away, while the toast is still crisp underneath.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
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Grilled Mushrooms and Melted Cheddar on Wholegrain Toast
Serves 2 · Prep 8 min · Cook 14 min
Mushrooms cooked hard in olive oil and finished with butter, garlic, thyme and walnuts, piled on wholegrain toast under grated cheddar and grilled until it melts.
Ingredients
350 g button or flat mushrooms, thickly sliced
25 ml extra-virgin olive oil (23 g)
20 g unsalted butter
1 garlic clove, finely chopped (5 g)
1 g dried thyme
20 g walnuts, roughly chopped
4 slices wholegrain bread (120 g)
35 g cheddar, coarsely grated
6 g flat-leaf parsley, chopped
Ground black pepper, to taste
Approximate per serving
2136 kJ / 510.5 kcal · protein 16.3 g · carbohydrate 25.8 g · fibre 8 g · fat 35.5 g · sodium 389.4 mg
Method
Heat the oil in a wide frying pan over high heat until it shimmers. Add the mushrooms in one layer and leave them alone for 2 minutes.
Now stir and keep cooking 6-8 minutes. They will release water and go grey and slack first; keep going until the liquid has boiled off entirely and they squeak and brown against the pan. Crowded mushrooms stew, so use the widest pan you have.
Add the butter, garlic, thyme and walnuts and cook 30 seconds more, until the butter foams and the pan smells nutty. Grind in plenty of pepper.
Toast the bread and lay it on a baking tray. Heap the mushrooms on and scatter the cheddar over the top.
Slide under a hot grill for 1-2 minutes, until the cheese has run and is just beginning to blister. Scatter with parsley and eat straight away, while the toast is still crisp underneath.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
Cooking around the things that genuinely lower the risk of stones returning — fluid, sodium, and keeping dietary calcium adequate rather than cutting it. Which matters most depends on your stone type and your metabolic results, so this belongs alongside your own medical and dietetic care.
