Polish Zapiekanka Mushroom Baguettes

Ingredients

• 1 small baguette, halved
• 10 oz mushrooms, sliced
• 4 oz mozzarella, grated
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp dried oregano
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oven to 425F (220C) and line a sheet pan with foil.
2. Heat the oil or butter in a wide skillet over medium-high heat and add the mushrooms in a single layer. Leave them undisturbed for 3 minutes so they brown rather than steam.
3. Stir and continue cooking for 6 to 8 minutes, until they have released their liquid and cooked it all off and the pan is dry again. Wet mushrooms will soak into the bread and ruin the crunch.
4. Add the onion and cook for 3 minutes until soft, then the garlic and oregano for 30 seconds. Season with salt and pepper.
5. Split the baguette halves lengthwise and pull out a shallow trough of crumb from each to hold the filling.
6. Toast the cut sides on the sheet pan for 4 minutes, until dry and lightly coloured. Toasting first is what keeps the base crisp under the topping.
7. Spoon the mushrooms into the troughs and cover with the grated mozzarella, right to the edges so it seals the surface.
8. Bake for 8 to 10 minutes, until the cheese is fully melted and browned in spots. Finish with the fresh herbs and serve hot, cut into lengths, with lemon wedges.

Allergen note: Contains gluten and dairy.

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