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Butter-Glazed Sautéed Mushroom & Melted Cheese Sourdough Toastie

  • Serves: 2
  • Prep Time: 10
  • Cook Time: 10

Ingredients​

  • 4 slices of fresh sourdough bread
  • 200g mushrooms (e.g., chestnut, shiitake, or oyster), sliced
  • 2 tbsp unsalted butter
  • 150g luxury cheese (e.g., aged cheddar, Gruyère, or Comté), grated
  • 1 tbsp olive oil
  • 2 tbsp The Dockyard Company Caramelised Onion Chutney
  • A pinch of flaky sea salt
  • Freshly cracked black pepper
  • Optional: A drizzle of truffle oil or a sprinkle of fresh thyme
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Method

Prepare the Mushrooms:

  • Heat a large skillet over medium heat and add 1 tablespoon of butter and the olive oil.
  • Once the butter has melted, add the sliced mushrooms. Sauté for 5–7 minutes until they are golden and tender. Season with a pinch of flaky sea salt and a crack of black pepper. For extra indulgence, drizzle with a touch of truffle oil or sprinkle with thyme. Remove from heat.

Assemble the Toastie:

  • Lay out the sourdough slices. Generously butter one side of each slice with the remaining butter.
  • On the unbuttered side of two slices, spread a thin layer of The Dockyard Company Caramelised Onion Chutney. Top with the grated cheese and the sautéed mushrooms. Place another slice of sourdough on top, butter-side up.

Toast to Perfection:

  • Heat a clean skillet or griddle over medium-low heat. Place the sandwiches in the skillet and cook for 3–4 minutes on each side, pressing gently with a spatula, until the bread is golden brown and crisp, and the cheese is fully melted.

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