This cheese and mushroom toastie is a satisfying late-night snack made by sandwiching butter-sautéed mushrooms and plenty of cheese between slices of bread. Pan-frying it gives crispy edges that contrast nicely with the melted centre.
Heat a tablespoon of butter in a pan and sauté the mushrooms in a couple of batches until the liquid they release has evaporated. Season with black pepper.
Divide the grated kashar cheese and sautéed mushrooms over two slices of bread, then close with the remaining slices.
Melt the remaining butter in the pan and cook the toasties on both sides for 10 minutes, until the cheese melts and the edges turn crispy.
Do not crowd the pan while sautéing the mushrooms or they will release water and end up boiled rather than browned; cook them in a couple of batches. Allergens: contains wheat (gluten) and milk and dairy.
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