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
- Finely slice your pine mushrooms and set aside.
- Heat up your medium sized pan over medium-high heat– once hot add in your EVOO and pine mushrooms.
- 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.
- Add in your lemon thyme, pepper, some flaky salt and a knob of butter then stir.
- Once cooked, remove your mushrooms from the heat.
- Microplane or finely grate your gruyere cheese and set aside.
- 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.
- In a medium sized pan over medium-low heat, add in your bread slices mayonnaise side down and cook for 1 minute.
- After 1 minute, add in your gruyere cheese on one slice of your bread.
- Spoon on your mushroom mix.
- Sprinkle some more cheese on top of your mushrooms.
- Add 1 tsp of UmamiPapi Chilli Oil over the top of your mushrooms.
- Top with the other slice of bread and squish down with a spatula.
- Keep an eye on the colour of your toastie and adjust heat as required.
- Sprinkle in some water around the toastie and pop your lid on to melt the cheese.
- After 30 seconds, remove the lid and flip your toastie and cook for a remaining 30 seconds.
- Once you have some nice colour your toastie, remove from the pan and add to your plate.
- Top your toastie with some flaky salt.