Tuesday, May 13, 2014

Corn Cheese Mushroom Toast



1 packet mushrooms
1/2 cup sweet corn
2 cheese cubes or 2 cheese slices
Black pepper powder
1 loaf of bread sliced
Ginger - garlic paste
Red chilli flakes

Boil 1/2 cup corn with little salt

For Mushrooms

Slice them finely

In a pan, put 2 tbsp butter, add 1 tsp ginger-garlic paste only garlic paste will also do.
Add sliced mushrooms. Sauté for 1-2 minutes. Add salt and black pepper and cook it on low heat till color changes to golden brown and are cooked well.

For Sauce

In a heavy bottomed pan add 2 tbsp butter and 2 tbsp maida or flour. Keep stirring and wait till the color turns pinkish.

Add milk, reduce the heat while adding milk so that no lumps are formed.

Add little water if required.

In case there are lumps then add little hot water and keep stirring continuously till they get dissolved on low heat.

Add salt, oregano, black pepper powder, chilli flakes, sugar.

Add grated cheese.

Add mushrooms & corn.

Add parsley.

Cook on low flame till the sauce becomes thick in consistency to stay well when spread on a bread.

When sauce is ready place it on a bread that is well toasted and crispy on a griddle.
Garnish with grated cheese and parsley.

You can  have it in another way by cutting cubes on bread and spreading the sauce on top of it and again garnish with cheese and parsley like shown in the picture. 


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