Inspired by tins of Heinz toast toppers; popular in the 70s but discontinued in 2015, much to many people’s dismay. Toast Toppers were tins of creamy mushroom with ham or cheese, indented to be spread thickly onto toast and grilled until bubbling.
This recipe uses leftover ingredients to make a really comforting brunch or lazy Sunday dinner. The cheese sauce I first used for this recipe was a stilton sauce left over from a pumpkin lasagna. The point of this recipe is to easily use up excess ingredients, therefore best when you have a bit of sauce and some ageing mushrooms in the fridge, rather than making a béchamel from scratch (but you can do that if you want, and have enough people to feed, cas it’s really delicious). The ingredient quantities below are necessarily vague; use what you have!
Quantities per slice of toast
3 tbsp cheese sauce (or more! any cheese is fine)
3-4 chestnut mushrooms
Half-handful of fresh herbs, spinach leaves or rocket, finely chopped