Spicy mushroom baguette
Ingredients
For 4 people
• 12 slices of baguette
• 300 g mixed cultivated mushrooms
of your choice
• 20g butter
• 150 g mountain cheese, grated
• 1 egg yolk
• 1 egg white, beaten until stiff
• 3 tablespoons fresh herbs
Taste, finely chopped
• 40 g cream
• 1 tsp rose paprika
• ½ tsp cayenne pepper
• ½ tsp turmeric
• 2 garlic cloves, chopped
• 2 spring onions,
cut into small rolls
• Salt
• Pepper
preparation
Preheat a grill with a lid to 180°C and prepare for indirect grilling. Clean the mushrooms with a brush or kitchen towel, removing the cut edges from the stem if necessary. Cut into small pieces. Heat butter in a pan, fry the spring onions and mushrooms in it, season with salt and pepper. Cook until the mushrooms' own juices have evaporated. Allow to cool. Mix the mushrooms with the cheese, egg yolk, herbs, cream, garlic, paprika, cayenne pepper and turmeric, then fold in the beaten egg whites. Spread the mixture on the baguette slices. Spread the baguette slices on the grill and grill for about 15-20 minutes with the lid closed.
FIRE&FOOD Special N° 3 "Veggie"
