Mushroom Umami Toastie

Mushroom Umami Toastie
Umami Cacio e Pepe Reading Mushroom Umami Toastie 1 minute Next Triple Cheese Umami Toastie


6 pine mushrooms
Day old rye or white bread
4 sprigs lemon thyme
4 tsp UmamiPapi Chilli Oil
200g Gruyere cheese
2 tsp mayonaise
1 tbsp Extra virgin olive oil
1 tbsp butter
1 dash pepper
1 pinch flaky salt


  1. Finely slice your pine mushrooms and set aside.
  2. Heat up your medium sized pan over medium-high heat– once hot add in your EVOO and pine mushrooms.
  3. We want to cook all the water out of the mushrooms, to prevent them from burning keep them moving with your wooden spoon for a few minutes.
  4. Add in your lemon thyme, pepper, some flaky salt and a knob of butter then stir.
  5. Once cooked, remove your mushrooms from the heat.
  6. Microplane or finely grate your gruyere cheese and set aside.
  7. To prepare your toasties, combine a good knob of butter and 2 tsp of UmamiPapi Chilli Oil in a bowl, spread the umami butter on the same side as both your pieces then flip over and spread your mayonnaise on the other sides.
  8. In a medium sized pan over medium-low heat, add in your bread slices mayonnaise side down and cook for 1 minute.
  9. After 1 minute, add in your gruyere cheese on one slice of your bread.
  10. Spoon on your mushroom mix.
  11. Sprinkle some more cheese on top of your mushrooms.
  12. Add 1 tsp of UmamiPapi Chilli Oil over the top of your mushrooms.
  13. Top with the other slice of bread and squish down with a spatula.
  14. Keep an eye on the colour of your toastie and adjust heat as required.
  15. Sprinkle in some water around the toastie and pop your lid on to melt the cheese.
  16. After 30 seconds, remove the lid and flip your toastie and cook for a remaining 30 seconds.
  17. Once you have some nice colour your toastie, remove from the pan and add to your plate.
  18. Top your toastie with some flaky salt.
  19. Enjoy!