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Vegetarian, Classics and bistro fare

Open-faced mushroom melts with salad

Open-faced mushroom melts with salad serve 4, take 30 minutes, and are very easy to make for about €1.80 per serving. The key is cooking the mushrooms over high heat in small batches so they brown instead of releasing water, then finishing under the broiler for a golden, bubbly cheese crust.

A thick slice of country bread, creamy mushrooms, melted cheese on top, and dinner suddenly tastes like a cozy mountain cabin.

Open-faced mushroom melts with salad
Total time
30 min
Difficulty
Very easy
Cost per person
€1.80
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Toasted country bread, creamy mushrooms, and a layer of melted Gruyere, this open-faced sandwich has plenty of character without much effort. The contrast between crunchy bread, silky filling, and stretchy cheese is what makes this simple dish so satisfying, perfect for chilly fall and winter evenings.

This is the kind of dinner you make on a weeknight when you want something comforting without spending hours in the kitchen. Kids love the melted cheese and the fact that it's a handheld meal, while the tangy salad balances out the richness. At Mon Chou, it's a recipe we bring back as soon as the weather turns cold.

The ingredients

4 people

Bakery

  • Country bread 8 slices

Fruits and vegetables

  • White mushrooms 500 g
  • Shallots 2
  • Garlic 1 cloves
  • Parsley 4 sprigs
  • Green salad 1

Dairy

  • Heavy cream 15 cl
  • Shredded Gruyere 120 g

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Cider 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. Clean the mushrooms with a damp cloth and slice them, then mince the garlic and shallots.

    Don't let them soak, they soak up water like sponges.

  2. Sauté them in hot oil with the shallots, in small batches. 10 min

    Season with salt only at the end, salt too early makes them release their water.

  3. Add the garlic, cream, chopped parsley, and pepper, and let it thicken. 3 min

    The cream should just coat the mushrooms, not drown them.

  4. Toast the bread, top with the creamy mushrooms, and cover with Gruyere.

    Spread the mushrooms all the way to the edges so the crust doesn't burn.

  5. Broil until the cheese is golden, and serve with the dressed salad. 5 min

    A tangy salad cuts through the richness of the melts.

Our tips to get it right

  • Slice the mushrooms into even pieces so they all cook at the same speed and brown evenly.
  • Pick a fairly thick, dense country loaf, it will hold up to the creamy topping without turning soggy.
  • Preheat your broiler before you put the bread under it, the cheese melts faster and the bread stays crisp.

The variations

  • Swap the white mushrooms for a mix of porcini or oyster mushrooms for more flavor in the fall.
  • For a richer version, add a few crispy bacon bits along with the shallots before the cream.
  • For picky kids, use shredded mozzarella instead of Gruyere, it melts just as well with a milder flavor.

What to serve it with

  • A bowl of vegetable soup to start
  • A glass of sparkling apple juice
  • A few walnuts tossed into the salad

Storage

The creamy mushrooms keep for 2 days in the fridge in a sealed container. Reheat them gently in a skillet before topping fresh toasted bread, since already broiled bread loses its crunch once frozen or reheated.

Questions about this dish

Can you make the mushrooms ahead of time?

Yes, you can cook the creamy mushrooms the day before and keep them in the fridge. Just reheat them gently in a skillet before topping the toasted bread.

Can you substitute the heavy cream?

You can use regular heavy whipping cream, just let it reduce a bit longer so it thickens properly. The result will be slightly less rich but just as tasty.

What bread should you use if you don't have country bread?

A sourdough loaf or a sturdy day-old baguette both work well, as long as the slices are thick enough. Avoid very soft bread, which turns mushy under the topping.

Can you freeze the mushroom melts?

It's not recommended, the bread turns soggy once thawed. It's better to freeze the creamy mushrooms on their own and toast fresh bread when you're ready to serve.

How long does it take to make open-faced mushroom melts with a side salad?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in open-faced mushroom melts with a side salad?

About 520 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 open-faced mushroom melts with a side salad cost?

About €1.80 per serving, or €7.20 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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