Toast with sautéed mushrooms & Beemster Belegen

Recipe for a lunch dish: mushroom sandwich.

Lunch dish. 2 pers. Preparation 20 min.


  • 125 g chestnut mushrooms
  • 1 clove of garlic
  • 3 g thyme
  • 1 tbsp mild olive oil
  • 4 slices of spelt bread, sliced
  • 2 tbsp. cream butter (at room temperature)
  • 6 slices Beemster Belegen

Kitchen Stuff

  • Baking paper


  1. Thinly slice the mushrooms, mince the garlic and remove the leaves from the sprigs of thyme. Heat the oil in a frying pan over medium-high heat and fry the mushrooms with the garlic and thyme for 8 min until lightly browned and cooked. Season with pepper and salt, if necessary, and scoop out of the pan.
  2. Spread one side of the bread slices with a thin layer of butter and place side by side, butter side down, on the cutting board. Place 3 half slices of cheese on 2 slices of bread, spread the mushrooms on top of them and place another 3 half slices of cheese on top. Lay the rest of the bread on top, with the butter on the outside.
  3. Heat frying pan without oil or butter over medium-high heat and place 1 toasted sandwich in it. Place a piece of baking paper on top and a heavy skillet on top, to flatten the sandwich, bake 3 min.
  4. Remove the pan and baking paper from the sandwich, flip over and put the baking paper and pan back, bake this side as well for 3 min. Repeat (from step 3) with the other sandwich.

Serving tip
Delicious with truffle mayonnaise.

Enjoy toasted sandwiches with Beemster cheese even more? Then try a Tosti Beemster Jong Belegen and veal ragout, a Tosti Beemster Goat Cheese with peppers and capers, a Tosti Cubano with ham on the bone and Beemster Jong or a Tosti bolognese with Beemster Belegen.

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