Polish-Style Baguette Bake
A crusty baguette topped with sautéed mushrooms, melted gouda and ketchup — a classic Polish street food snack.
Ingredients
- baguette1 pcs
- button mushrooms300 g
- onion1 pcs
- gouda cheese150 g
- vegetable oil1 tbsp
- salt1 to taste
- ground black pepper1 to taste
- ketchup2 tbsp
Instructions
Preheat the oven to 200 °C and line a baking tray with parchment paper.
Slice the baguette in half lengthwise and toast it cut-side up for 3 minutes to firm up the crumb.
Clean and pat dry the mushrooms, then chop finely; dice the onion. Heat the oil in a pan, sauté the onion for 2–3 minutes, add the mushrooms and cook for 7–10 minutes until all the liquid has evaporated; season with salt and black pepper.
Grate the gouda on a coarse grater.
Spread the mushroom mixture over the baguette halves and sprinkle evenly with the cheese.
Bake for 8–10 minutes at 200 °C, until the cheese melts and turns golden and the edges of the baguette are crisp.
Drizzle the hot bakes with ketchup and serve immediately.
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