Zapiekanka (Polish Mushroom and Cheese Baguette)

Method

1. 1

   Sauté the mushrooms and onion in butter over high heat until the liquid evaporates and they brown, about 8 minutes. Season well.

   💡 Wet mushrooms make soggy bread — cook them until the pan is dry.

2. 2

   Lay the baguette halves cut side up and pull out a little of the crumb to make room for topping.

3. 3

   Spread the mushroom mixture over each half and cover generously with grated cheese.

4. 4

   Bake at 200°C for 10–12 minutes until the cheese bubbles and the edges crisp.

5. 5

   Stripe with ketchup, scatter with chives and eat hot, ideally standing on a street corner.