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Vegetarian

Mushroom zapiekanka with green salad

Zapiekanka is a Polish open sandwich made from a toasted baguette half topped with sautéed mushrooms and melted cheese, served here with a green salad. This recipe for 4 people takes 35 minutes, it's very easy, and it costs €2.20 per person. The key is cooking the mushrooms over high heat so they brown instead of turning watery.

Tonight we're going Polish with zapiekanka, toasted baguette halves topped with sautéed mushrooms and melted cheese, served with a simple green salad.

Mushroom zapiekanka with green salad
Total time
35 min
Difficulty
Very easy
Cost per person
€2.20
Calories per person
790 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Zapiekanka is Poland's favorite hot sandwich, crisp underneath and gooey on top, loaded with golden mushrooms and a thick layer of melted cheese. The ketchup spread on the bread adds a little sweet, tangy twist that surprises you the first time, then becomes the part you crave.

It's the kind of dish you throw together on a weeknight with slightly stale bread and a pack of button mushrooms. Kids love the simple bread and cheese base, adults appreciate how generous and fuss free it is, and a green salad on the side rounds out the meal without any extra effort.

The ingredients

4 people

Bakery

  • Baguettes 2

Fruits and vegetables

  • Button mushrooms 500 g
  • Onion 1
  • Garlic 2 cloves
  • Chives 1 sprigs
  • Green salad 1

Dairy

  • Shredded cheese (emmental, mozzarella) 200 g
  • Butter 30 g

Pantry

  • Ketchupoften in the pantry 4 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Slice the mushrooms, onion, and garlic thinly.

    Wipe the mushrooms clean instead of washing them, they keep their flavor and soak up less water.

  2. Sauté the mushrooms and onion in the butter over high heat, add the garlic, season with salt and pepper. 10 min

    Add the salt at the end, it draws out the water from the mushrooms.

  3. Cut the baguettes in half lengthwise and toast them in a hot oven for 3 minutes on the cut side. 3 min

    A lightly toasted cut side keeps the bread from going soggy.

  4. Spread the cut side with ketchup, top with the mushrooms, cover with cheese, and bake at 200°C until golden. 10 min

    Finish under the broiler for a few minutes for well browned, crispy edges.

  5. Sprinkle with chives and serve with the salad dressed in olive oil and vinegar.

    Eat them hot, melted cheese doesn't wait around well.

Our tips to get it right

  • Use a baguette that's a day or two old, it holds up better during baking and soaks up less liquid from the mushrooms.
  • Drain the mushrooms well after cooking if a lot of liquid came out, otherwise the bread turns soggy under the cheese.
  • Grate the cheese yourself instead of using a pre shredded mix, it melts more evenly and browns better on top.

The variations

  • Swap part of the button mushrooms for cremini or oyster mushrooms for a deeper flavor.
  • Add some cooked bacon bits with the mushrooms if you're not cooking for vegetarians.
  • For kids in a hurry, cut the baguette halves into smaller portions before topping them, they bake a bit faster and are easier to eat.

What to serve it with

  • Green salad with vinaigrette
  • Vegetable soup to start
  • Sparkling water with lemon

Storage

Zapiekanka keeps for 2 days in the fridge in a sealed container, though it loses its crunch. Reheat it in the oven for a few minutes rather than the microwave so the bread stays firm. Freezing isn't recommended, the bread gets soggy once thawed.

Questions about this dish

Can you make the mushrooms ahead of time?

Yes, cook them the day before and keep them in the fridge. Reheat them quickly in a pan before topping the bread so they don't make it soggy.

What cheese works best for zapiekanka?

Emmental and mozzarella melt well together and get nice and stretchy. You can also use raclette cheese for a stronger flavor.

Can you make zapiekanka without ketchup?

Yes, swap the ketchup for a bit of tomato sauce or sour cream if you prefer. Ketchup gives it the traditional street food taste in Poland, but it's not essential.

How do you keep the bread from getting soggy?

Toast the cut side of the bread well before adding the toppings, and drain the mushrooms thoroughly after cooking. Serve the zapiekanka right out of the oven, they taste best hot.

How long does it take to make a mushroom zapiekanka with a green salad?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a mushroom zapiekanka with a green salad?

About 790 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mushroom zapiekanka with a green salad cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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