French loaf open sandwiches

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These french loaf open sandwiches are great for a starter when you have company (especially when paired with a good glass of red wine) and an absolute winner for lazy Friday nights spend in front of the telly.

Although I adore oyster mushrooms, the caramalised onions are a real showstopper when topped with Camembert cheese. Try different combinations with fresh basil leaves and basil pesto, mozzarella and cottage cheese.

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Ingredients:

1 large french loaf

2 sliced onions

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

250 g oyster mushrooms

1 teaspoon dried thyme

1 teaspoon dried basil

Handful of mozzarella cheese

Few slices of Camembert cheese

Cottage cheese

Basil pesto

Fresh basil

Method:

1. Fry the onions until transparent. Add the balsamic vinegar and brown sugar and fry the onions until they’re brown and sticky.

2. In a separate pan, fry the oyster mushrooms with the dried thyme and basil. Be careful not to cook them too long or they’ll go limp.

3. Slice the french loaf in 3 cm pieces and toast them until golden brown.

4. Top your toasted bread with onions, mushrooms and the rest of your toppings and serve with black pepper.

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