If you’re feeling hungover, our mushroom toastie with red onions, cheddar and blue cheese is the best thing since sliced bread.



  • Oil for frying
  • ½ red onion, sliced
  • 80g button mushrooms, halved or quartered if large
  • A few thyme sprigs, leaves picked, plus extra to serve
  • Knob of butter, plus extra for spreading
  • 3 tsp good quality balsamic vinegar
  • 1 large slice sourdough bread
  • 50g strong cheddar, grated (see Easy Swaps)
  • 30g Colton Bassett slice


  • Add a splash of oil to a non-stick frying pan, then fry the onion with a pinch of salt for 5 minutes. Add the mushrooms, thyme and the knob of butter, then continue to fry, stirring every so often, until the mushrooms are golden brown. Season again with a little salt and add 2 tsp of the balsamic. Turn the heat down slightly and continue to fry for 2 minutes or so until the onions are nice and sticky. Stir in the remaining 1 tsp balsamic, then set aside in the pan to keep warm.
  • Heat the grill to medium-high. Toast the sourdough, then butter it and layer on the grated cheese. Put under the grill for 2-3 minutes until melted, then top with the sliced blue cheese and stick back under the grill for 1-2 minutes more until bubbling.
  • Top with the mushrooms and onions, then serve scattered with a few more thyme sprigs.

Mushroom & Red Onion Toastie, Delicious Magazine- https://www.deliciousmagazine.co.uk/recipes/mushroom-and-red-onion-toastie/