Nutrition Facts
4 servings
4
Polish Zapiekanka with mushrooms, cheddar & ketchup recipe.
For a different kind of sandwich, try the Polish zapiekanka with mushrooms, cheddar, and ketchup. A real delight ready in no time.
Ingredients
2 Breadstick
2 Red onion
2 Carrot
500 Button mushroom
80 Fresh cream
150 Ketchup
100 Grated cheddar
5 Flat parsley
4 Butter
4 Black balsamic vinegar
2 Mustard
4 Olive oil
Salt
Pepper
Directions
1
Preheat the oven to 200°C (180°C for fan). Cut the baguettes in half lengthwise.
2
Cut the onion into half-moons. Peel the carrot and grate it using a coarse grater. Clean the mushrooms with a damp paper towel, then slice them.
3
Heat a small knob of butter in a pan over medium heat. Add the onion and mushrooms (set some aside for the salad), season with salt and pepper, and sauté for 5-6 minutes, or until they are tender. Add the cream and continue cooking for 1-2 minutes.
4
Spread a little butter on the baguettes and place them on a baking sheet lined with parchment paper. Top with half of the ketchup, onions, and sautéed mushrooms. Generously sprinkle with grated cheese and bake everything for 7-9 minutes in the upper part of the oven.
5
In the meantime, make a dressing by mixing mustard, vinegar, and olive oil in a bowl. Season with salt and pepper.
6
Just before serving, add the salad, carrot, and the remaining sautéed mushrooms and onions to the dressing. Once the preparations are ready, add the remaining ketchup on top (to your taste).
7
To finish, serve on plates with the salad on the side and enjoy them hot! (You can drizzle a bit of olive oil over the dish at the end of cooking for extra flavor.)
Ingredients
Ingredients
2 Breadstick
2 Red onion
2 Carrot
500 Button mushroom
80 Fresh cream
150 Ketchup
100 Grated cheddar
5 Flat parsley
4 Butter
4 Black balsamic vinegar
2 Mustard
4 Olive oil
Salt
Pepper
Directions
Directions
1
Preheat the oven to 200°C (180°C for fan). Cut the baguettes in half lengthwise.
2
Cut the onion into half-moons. Peel the carrot and grate it using a coarse grater. Clean the mushrooms with a damp paper towel, then slice them.
3
Heat a small knob of butter in a pan over medium heat. Add the onion and mushrooms (set some aside for the salad), season with salt and pepper, and sauté for 5-6 minutes, or until they are tender. Add the cream and continue cooking for 1-2 minutes.
4
Spread a little butter on the baguettes and place them on a baking sheet lined with parchment paper. Top with half of the ketchup, onions, and sautéed mushrooms. Generously sprinkle with grated cheese and bake everything for 7-9 minutes in the upper part of the oven.
5
In the meantime, make a dressing by mixing mustard, vinegar, and olive oil in a bowl. Season with salt and pepper.
6
Just before serving, add the salad, carrot, and the remaining sautéed mushrooms and onions to the dressing. Once the preparations are ready, add the remaining ketchup on top (to your taste).
7
To finish, serve on plates with the salad on the side and enjoy them hot! (You can drizzle a bit of olive oil over the dish at the end of cooking for extra flavor.)
Notes
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