Toast Mushrooms

Ingredients for 2 servings:

• 1 m.-large beef tomato(s), or 2 normal
• 3 m.-large mushrooms
• 2 spring onions
• 1 tbsp, heaped sour cream
• 1 handful of Emmental cheese, grated
• 1 tsp, chopped basil, dried
• 1 tsp, chopped oregano, dried
• 1 dashes of water
• salt and pepper
• 5 slices of toast
• some margarine

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

for a small appetite

Prepare a medium-sized bowl for the ingredients. Cut the tomato into approximately 5 mm thick slices, remove the seeds, and dice the flesh. Quarter the mushrooms and cut into small slices. Wash the spring onions and cut into small rings. Set some of the green rings aside for garnish. Now, mix the diced tomatoes, mushrooms, spring onions, a splash of water, a handful of Emmental cheese, and sour cream together with the spices in the bowl. Season with salt and pepper to taste. Preheat the oven to 180 degrees Celsius. Spread the slices of toast with margarine (this prevents the toast from becoming too dry), so that the mushroom mixture can be spread evenly. Finally, sprinkle some grated Emmental cheese on top and return the whole thing to the oven for about 15 minutes. Garnish with green spring onion rings and then serve.