Autumn Mushroom & Cheddar Toastie with Jalapeño Butter
This is autumn comfort food with a bright FERMARY lift. Golden sourdough, buttery mushrooms, melted mature cheddar and a quick jalapeño butter made with FERMARY Jalapeño Sauce. The mushrooms bring deep, earthy flavour, the cheese brings richness,...
Serves
2
Prep Time
30 minutes
Cook Time
10 minutes
Jalapeño Sauce
6 Bottles (6 x 200g)
Ingredients
4 slices sourdough bread
250–350g mushrooms, sliced
1 small shallot finely sliced
1 garlic clove, finely chopped
1 tsp fresh thyme leaves, optional
80–100g mature cheddar, grated or sliced
1 small handful mozzarella, optional, for extra melt
50g butter, softened
1–2 tsp FERMARY Jalapeño Sauce, plus extra to serveSqueeze of lemon juice, optional
Sea salt & black pepper
Olive oil, for frying
Method
1
Start by making the jalapeño butter. Mix the softened butter with FERMARY Jalapeño Sauce and a small pinch of salt until smooth, set aside.
2
Warm a little olive oil and butter in a skillet. Add the shallot or onion and cook until soft. Add the mushrooms, garlic, thyme, salt and black pepper. Cook until the mushrooms are golden, savoury and any excess moisture has disappeared. Finish with a tiny squeeze of lemon if you like.
3
Spread a little jalapeño butter on the outside of each slice of sourdough.
4
Build the toasties with cheddar, mushrooms and a little mozzarella if using. Close the sandwiches and cook with butter in a skillet over medium-low heat until the bread is golden and crisp and the cheese has melted inside.
5
Slice and serve hot with extra FERMARY Jalapeño Sauce on the side for dipping.
Crunchy, buttery, earthy, cheesy and bright - this is a classic autumn toastie made more exciting with fermented Jalapeño Sauce. The sauce brings freshness, garlic, gentle heat and that unmistakable FERMARY lift.
