Caramelized Mushroom & Chaumes Toast

This delicious lunch is a mushroom lover’s dream! Caramelized cremini mushrooms topped with melty gooey Chaumes on a dark seedy bread is my idea of perfection!

Mushroom and cheese is one of those classic combinations that my husband and me love to eat on a sandwich. And I have made many grilled cheese sandwiches with fried mushrooms in my life so far! But the idea for this particular one came from having a brunch party for my husbands’s birthday. We had a cheese platter and – as one does – we bought way too much cheese. In particular soft cheeses.

Cheese is one of the reasons why I can never be fully vegan. Cheese if just so good and there are so many kinds that I love! My favorite cheeses are Italian or French. When I was a child, I was already fully in love with blue cheese and soft cheeses like brie and camembert. One of my favorites is Chaumes.

If you don’t know Chaumes, it’s a mild and creamy soft cheese. The red rind is edible and strong in flavor. It has a specific flavor that I really enjoy! I love this particular cheese for this recipe but feel free to substitute if for another soft cheese, e.g. a camembert.

For the sandwich bread, I used a dark bread with lots of seeds in the dough and on the outside. Germany is full of darker kinds of bread which I really enjoy. But if you cannot get a similar bread or maybe don’t like it as much, you can any other brown bread or regular whole-wheat bread. Growing up, we hardly ever had toast or white bread so to me, „real“ bread is rhye or half rhye bread with seeds. I love it! What is YOUR favorite kind of bread?

This recipe is so fast to make, it’s perfect for lunch! You can heat up the oven while slicing and frying the mushrooms. And then, once they’re done, top your two slices of bread with lots and lots of mushrooms and sliced Chaumes. Put in the oven for a few minutes until that cheese is ooey-gooey and enjoy!! I love mine topped with freshly grated pepper!

Will you make this for lunch soon? Or how about my Whipped Feta & Roasted Vegetable Panini?

Caramelized Mushroom & Chaumes Toast

Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins Servings: 2

Description

This delicious lunch is a mushroom lover's dream! Caramelized cremini mushrooms topped with melty gooey Chaumes on a dark seedy bread is my idea of perfection!

Ingredients

Instructions

  1. Pre-heat oven to 220°C (428°F). Cover baking tray with parchment paper. 

  2. Clean cremini mushrooms and cut into slices. 

  3. Add butter to a pan on medium heat. When melted, add mushrooms. Leave undisturbed for 5 minutes, then stir around once. After 10 minutes, add dried wild garlic and stir once more. After 12 minutes, add salt and take off heat. The mushrooms should be browned and slightly caramelized. 

  4. Toast bread in toaster for 3 minutes (setting 3). Take out and spread butter on both sides (more on the bottom then the top). 

  5. Place bread on baking tray and distribute the mushrooms between the two slices. Top with 2 slices of Chaumes cheese each. 

  6. Put in the oven at 220° (428°F) for 5 minutes until the cheese is melted. Enjoy!

Note

Bread: you can any brown bread or regular whole-wheat bread. I love a dark seedy bread for this called Finnbread. It's very dark and has lots of seeds. 

Chaumes Cheese: you could use any kind of camembert cheese but I like using Chaumes because it's creamy, yet flavorful. The red rind is edible and strong in flavor. 

Wild garlic: if you're not familiar with wild garlic, click here. It's used quite commonly here in Germany but can only be found fresh in the summer. I like using it dried!

Keywords: sandwich, grilled cheese, camembert toast, mushroom cheese toast, vegetarian sandwich, lunch, lunch sandwich, camembert mushroom toast,

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Andrea Epstein in her kitchen

Andrea Epstein

Hi, I'm Andrea, a full-time food blogger, mother of 1 wonderful son, 2 equally wonderful stepsons and wife to a darling husband. I live in Munich, Germany with my family. I loves traveling, sharing new recipes, and spending time with my family.

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