I like to add a contact of Madeira wine, which brings a bit of sweetness to this dish and enhances the flavour of the mushrooms.
Prep time: 10 minutes
Cooking time: 15 minutes
100g unsalted butter
2 white onions, peeled and finely sliced
Salt and pepper
250g white button mushrooms, finely sliced
250ml Madeira wine
1 freshly baked baguette, lower lengthways after which into 4 items
1 handful grated cheese
10g chives, freshly chopped
Add 50g of the butter to a medium-sized pan, soften the butter and add the onions. Add salt and pepper.
Cook for 5 minutes, add the mushrooms and cook dinner till golden brown. Add the Madeira and cut back by half.
Spread the remainder of the butter on the baguette items. When the onions and mushrooms are cooked, season to style, then lay them generously on high of the bread.
Sprinkle with grated cheese. Place beneath the grill for 2 to three minutes to crisp up the bread and soften the cheese.
To serve, end with chopped chives, ketchup and mayo.