Zapiekanka (Polish Mushroom Cheese Baguette)
Poland's street-food classic: half a baguette under mushrooms and melted cheese, baked until the edges crisp and finished with a zig-zag of ketchup. Under half an hour, and cheap enough to make a pile of them.
Servings: 4 pieces
Calories: 668kcal
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Equipment:
- Frying pan for the mushrooms
- Box grater for the cheese
Ingredients:
- 2 baguettes - day-old is best; halved lengthwise = 4 pieces
- 500 g white button mushrooms (pieczarki) - finely chopped
- 1 onion - finely diced
- 2 tbsp butter - or oil
- 250 g grated cheese - Gouda/Edam, or a Gouda-mozzarella mix
- 1/2 tsp dried marjoram
- Salt and black pepper - to taste
- Ketchup and chopped chives - to finish
Instructions:
- Melt the butter in a pan over medium heat. Cook the onion for 2-3 minutes until soft, then add the mushrooms. Cook 8-12 minutes, stirring, until all their water has cooked off and they start to brown. Season with salt, pepper and marjoram; cool slightly.
- Heat the oven to 200°C (400°F). Halve the baguettes lengthwise. For a crisper base, pre-toast them bare for 3-4 minutes.
- Spread the mushroom mixture over each baguette half and top generously with the grated cheese.
- Bake for 8-10 minutes until the cheese is melted and bubbling and the bread is crisp and golden. For extra-bubbly, spotty cheese, finish 1-2 minutes under the grill.
- Drizzle over a zig-zag of ketchup and scatter with chopped chives. Serve hot.
Notes:
Cook the mushroom water off completely before assembling - wet mushrooms make a soggy zapiekanka.
Day-old baguette holds up far better than soft fresh bread.
Grill at the end for that authentic street-stall bubbly, browned cheese.
The ketchup drizzle is traditional, not optional - the sweet-tangy finish is the whole point.
Nutrition:
Serving: 1g | Calories: 668kcal | Carbohydrates: 78g | Protein: 31g | Fat: 27g | Saturated Fat: 15g | Sodium: 1594mg | Fiber: 5g | Sugar: 14g
