Zapiekanka (Polish Mushroom and Cheese Baguette)

Then prep

• Finely chop the 1 lb mushrooms. Put them in a bowl.
• Finely dice the onion. Put it in its own bowl.
• Finely cut chives until you have 1 tbsp.
• Grate the 7 oz cheese.
• Cut the baguette in half across, then split each half lengthwise to make 4 pieces.
• Lay the 4 pieces of baguette cut side up on a baking sheet.
• Measure the 1/2 tsp salt and 1/4 tsp pepper into a small bowl. They go in with the mushrooms.
• Set out a large skillet and a spatula.
• Everything is ready. Wash the board and put the knife away.

Ingredients

• 1soft baguette, about 20 inches
• 1 lbwhite button mushrooms, finely chopped
• 1 mediumonion, finely diced
• 2 tbspbutter
• 1/2 tspsalt
• 1/4 tspblack pepper
• 7 ozmild melting cheese (Gouda, Edam or mozzarella), grated
• ketchup
• 1 tbspchives, finely cut

Steps

1. Melt the 2 tbsp butter in the skillet over medium-high heat.
2. Add the diced onion.
3. Cook 3-4 minutes, until soft and translucent.
4. Add the 1 lb chopped mushrooms and the salt and pepper.
5. Cook 10-12 minutes, stirring often. Set a timer. Stay at the pan.
6. When the timer goes, check: the liquid should be cooked off and the mushrooms starting to brown. If there is still liquid, keep cooking until it is gone. Wet mushrooms make the bread soggy.
7. Take the skillet off the heat.
8. Spread the mushroom mixture over the 4 pieces of bread.
9. Cover with the 7 oz grated cheese.
10. Put the baking sheet in the oven.
11. Bake 8-10 minutes. Set a timer. While it bakes: wash the skillet.
12. When the timer goes, check: the cheese should be melted and bubbling and the bread edges crisp. Then take the sheet out.
13. Zigzag ketchup over the top.
14. Scatter with the 1 tbsp chives.
15. Eat hot.

Notes

Polish street food since the 1970s. Cook the mushrooms until dry, or the bread goes soggy. Untested. Written by Claude from the standard method, not from a tested source, and not yet cooked.