Entrée: United Kingdom – Welsh-Style Open-Faced Cheddar, Tomato & Mushroom Toast

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

Thick slices white bread
Grated cheddar cheese
Sliced oyster mushrooms
Sliced tomato
2 cloves garlic, minced
2 tbsp (30 ml) vegetable oil or butter
Zest of 1 lemon or a squeeze of lemon juice
Salt to taste
Black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Toast white bread slices until firm and lightly golden; set aside.
2. Sauté minced garlic and oyster mushrooms in 1–2 tbsp (15 to 30 ml) vegetable oil until browned; finish with lemon zest or a small squeeze of lemon, salt and pepper.
3. Arrange toasted bread on a baking sheet, top with sliced tomato and a generous layer of grated cheddar.
4. Broil briefly (or place under a hot oven) until cheese melts and bubbles, then top with sautéed mushrooms and serve immediately.

1. Toast white bread slices until firm and lightly golden; set aside.
2. Sauté minced garlic and oyster mushrooms in 1–2 tbsp vegetable oil until browned; finish with lemon zest or a small squeeze of lemon, salt and pepper.
3. Arrange toasted bread on a baking sheet, top with sliced tomato and a generous layer of grated cheddar.
4. Broil briefly (or place under a hot oven) until cheese melts and bubbles, then top with sautéed mushrooms and serve immediately.