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Ingredients (4 servings)
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4 Stk. Bio-Dinkelvollkornweckerl
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300 g Bio-Creme-Champignons
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100 g Bio-Emmentaler
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30 g Bio-Butter
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1 Stk. Bio-Zitrone
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10 g Bio-Ingwer
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Salz, Pfeffer
Preparation
- Preheat the oven to 200 degrees Celsius top and bottom heat. Clean and finely dice the mushrooms, peel and finely grate the ginger.
- Melt the butter in a pan and briskly fry the mushrooms with the ginger for 5 minutes. Deglaze with the juice of half a lemon and season with salt and pepper.
- Halve the wholegrain spelt rolls and place them on a baking sheet lined with parchment paper. Distribute the fried mushrooms evenly over the roll halves.
- Place the Emmental cheese on top and bake the rolls in the hot oven for about 8 to 10 minutes until the cheese is melted and slightly browned.
