Mushroom bread gratin

Ingredients for 2 servings:

• 4 slices of toast or white bread
• 400 g mushrooms
• 2 onions, red
• 80 g herb curd, reduced fat
• 50 g tomatoes, pureed
• 1 tbsp balsamic vinegar
• 1 tsp beet syrup
• 1 tsp oil
• 80 g cheese, strong
• 40 g Miracle Whip so light
• Herbs (thyme, rosemary, lovage, marjoram)
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simple savory food for everyday life, mostly from the pantry

Line a baking dish or simply a baking sheet with parchment paper with the bread slices, then spread the slices with Miracle Whip. Clean the mushrooms and cut them into approximately 1 cm cubes. Peel and finely chop the onions. Preheat the oven to 200°C (top/bottom heat). Briefly sauté the onions with oil in a non-stick pan, then add the mushrooms, sauté briefly and vigorously, and season with salt and pepper. First add the balsamic vinegar and syrup, then the passata, herbs, and herb curd. Season again with salt, pepper, and/or syrup, if desired (depending on the seasoning of the herb curd, you may need to vary this slightly). Spoon the hot mixture onto the bread slices and sprinkle or top with the cheese. Bake in the upper third of the oven until the cheese is nicely browned. This takes about 10 minutes. Serve hot, perhaps with a crisp salad.