Montreal Spiced Mushroom Bagel Melts

Ingredients

• 1 lb mixed mushrooms, thickly sliced
• 4 bagels, split
• 6 oz Swiss or cheddar, grated
• 3 tbsp neutral oil or butter
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 1/2 tbsp Montreal steak spice
• 2 tbsp Dijon mustard
• 1/2 cup sliced pickles
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Heat the oil in a wide skillet over medium-high heat until it shimmers, then add the mushrooms in a single layer.
2. Leave them completely undisturbed for 3 to 4 minutes. Every stir drops the pan temperature and pulls out water, and wet mushrooms will not brown.
3. Stir once and cook for 5 minutes more, until deeply browned and the pan is dry again.
4. Add the onion and cook for 6 minutes until soft and golden, then the garlic for 30 seconds.
5. Sprinkle the Montreal spice over and toss for 1 minute so it toasts in the hot fat rather than sitting raw on top. Season carefully; the spice blend already carries a lot of salt.
6. Heat the broiler and toast the split bagels cut side up for 1 to 2 minutes, until dry and lightly golden. This seals the surface so it does not go soggy.
7. Spread the mustard on the toasted bagels, pile the mushrooms on, and cover with the cheese right to the edges.
8. Broil 4 inches from the element for 2 to 3 minutes, until the cheese is bubbling and browned in patches. Watch continuously; it goes from golden to black in under a minute. Top with pickles and herbs.

Allergen note: Contains gluten, dairy and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.