Mushroom & Leek Toasts with Truffle Manchego
Good cheese can turn mushrooms on toast into a rather lovely lunch. Here, sweet softened leeks and browned mushrooms sit under a little truffle Manchego, melted just enough to bring everything together. Keep the cheese layer modest so you can still taste what is underneath. Two generous slices of bread, one pan and a few minutes under the grill: very little fuss for something that feels a bit special.
Serves: 2 as a light lunch
Prep: 10 minutes
Cook: 20 minutes
Ingredients
- 2 large, thick slices sourdough bread (about 160g total)
- 250g chestnut or cremini mushrooms, sliced
- 1 small leek (about 150g trimmed), white and pale green parts, thinly sliced
- 1 small garlic clove, finely chopped
- 2 tablespoons olive oil, divided
- 60g Manchego with Truffle, coarsely grated or thinly shaved
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon water, plus a splash more if needed
- Salt and black pepper, to taste
Method
- Wash the sliced leek well to remove any grit, then drain. Heat 1 tablespoon of oil in a large frying pan over a medium-low heat. Add the leek, a small pinch of salt and the tablespoon of water. Cook for 7–8 minutes, stirring, until soft. Add another splash of water if it starts to catch. Transfer to a bowl.
- Raise the heat to medium-high and add the remaining oil. Add the mushrooms and spread them out. Cook for 6–8 minutes, stirring occasionally, until their moisture has evaporated and they are browned. Add the garlic for the final 30 seconds.
- Return the leeks to the pan and stir in half the parsley. Season with black pepper and taste before adding more salt.
- Toast the bread on both sides. Put it on a baking tray and divide the hot mushroom mixture between the slices. Top with the truffle Manchego.
- Heat the oven grill (broiler) to medium-high. Grill the toasts for 2–3 minutes, watching closely, until the cheese has softened and begun to melt. Finish with the remaining parsley and serve straight away. ¡Que aproveche!
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