200 grams buttom mushrooms, finely chopped
1 medium sized onion, finely chopped
1/2 cup all purpose flour
50 grams butter
2 cups milk
10 slices of bread
50 grams cheese, grated
2 tablespoons oil
Pepper to taste
Salt to taste
we must first prepare the white sauce also known as bechamel sauce. To do this, first melt the butter in a saucepan, on low heat.
Take care not to burn the butter. When warm, add the flour a little at a time, while stirring constantly.
Once all the flour is mixed, slowly add the milk a little at a time stirring continuously. The mixture will begin to thicken. Once the mixture thickens, add the salt and black pepper to taste and give it a good stir to combine them well. Turn the heat off when the mixture is thick enough to coat the back of a spoon.
Keep the bechamel sauce aside.
The next step is to assemble the mushrooms on toast. We begin by preheating the oven to 180 C.
While the oven is warming up, heat some oil in a pan. To this, add the chopped onions and saute them till transparent.
Add the chopped mushrooms, pepper and salt. Take care not to over-season it, as we already have added salt and pepper to the bechamel sauce.
The mushrooms will release water as you cook them. Allow them to cook until the water has dried out. Once the mushrooms are cooked and dry, turn off the heat.
Stir the cooked mushrooms into the prepared bechamel sauce and set aside.
Butter all the ten slices of bread on one side.
Spread a generous portion of this mixture on each of the buttered slices. Sprinkle grated cheese on top and lay them out on a Baking Sheet.
Bake them in Oven for about 5 minutes till the cheese melts and becomes slightly brown on top and serve.
Mushrooms Toast for a quick breakfast, an appetizer or even into the snack box for kids.