Roasted Mushroom. Taleggio & Onion Jam Melt on Speedibake Sourdough Rye

Roasted mushrooms, creamy taleggio and sweet onion jam come together on toasted sourdough rye for the ultimate comfort-food melt. Easy to prepare and packed with flavour, this café-style recipe is sure to inspire your next menu addition.

Prep

5-10

Cook

Medium

Serves

Ingredients

No of servings

Speedibake Sliced Sourdough Rye Café Loaf2

Mixed mushrooms (button, Swiss brown or oyster), sliced½ Cup

Olive oil1 Tsp

Salt

Cracked Black Pepper

Taleggio cheese (or fontina) Sliced2

Rocket Leaves¼ Cup

ONION JAM

Small Brown Onion, thinly sliced1

Brown Sugar1 Tbsp

Balsamic Vinegar1 Tbsp

Salt

WALNUT PRALINE & HERB GARNISH

Walnuts, roughly chopped

Caster Sugar

Fresh Thyme Or Parsley, finely chopped

Butter, for grilling

Methods

Step 01.

To make the onion jam, heat olive oil in a small pan over low–medium heat. Add onion and salt and cook for 10–12 minutes until soft and caramelised. Stir in brown sugar and balsamic vinegar and cook for a further 2–3 minutes until sticky and jammy. Set aside.

Step 02.

Heat a frying pan over medium–high heat. Add a little olive oil, then mushrooms in a single layer. Cook without stirring for 2–3 minutes until golden, then turn and cook a further 1–2 minutes until tender. Season with salt and pepper and remove from heat.

Step 03.

For the walnut praline, heat a small pan over medium heat. Add walnuts and caster sugar and cook, stirring, until the sugar melts and coats the nuts. Tip onto baking paper to cool, then roughly chop.

Step 04.

Spread onion jam on one slice of sourdough. Top with taleggio, roasted mushrooms and rocket. Close with the second slice.

Step 05.

Lightly butter the outside of the sandwich and cook in a frying pan or sandwich press over medium heat until the bread is golden and the cheese has melted.