Buns with Mushrooms and Mozzarella

Ingredients

• 1.2 kg mushrooms (sliced, preferably with a mandoline)
• 30 g butter (for frying and greasing the pot or pan)
• 2 onion (cut into half-moons or chopped more finely)
• salt (to taste; added to the mushrooms so they release their water more quickly)
• black pepper (to taste; the filling should be distinctly peppery)
• 3 ząbki garlic (finely chopped or pressed through a garlic press)
• 10 buns (plain buns; elongated buns may also be used. Cut off the tops and hollow out the centers)
• mozzarella (about 200 g, sliced or torn into pieces; arrange at the bottom of the buns)

Steps

1. 1

   Preheat the oven to 180°C. Prepare a large pot or wide frying pan and a baking sheet.

2. 2

   Clean the mushrooms and slice them. A mandoline will speed up the process, but you can also use a knife.

3. 3

   Melt the butter in the pot or frying pan. Spread it over the bottom so the mushrooms do not stick.

4. 4

   Add the sliced mushrooms. Season them with salt immediately so they begin releasing their water more quickly.

5. 5

   Fry the mushrooms over the heat, stirring occasionally, until they soften noticeably, collapse, and most of the liquid has evaporated.

6. 6

   Add the pepper and mix thoroughly. The filling should be intensely peppery.

7. 7

   Add the onion cut into half-moons or chopped more finely. Fry together with the mushrooms until the onion softens and becomes slightly translucent.

8. 8

   Add the three garlic cloves and stir. Fry briefly, just until the garlic becomes fragrant; do not let it burn.

9. 9

   Prepare the buns. Cut off the top of each one, then hollow out the center, leaving the layer of bread at the bottom and around the sides intact.

10. 10

    Place a portion of mozzarella at the bottom of each hollowed-out bun.

11. 11

    Fill the buns with the hot mushroom filling. Fill them generously, pressing down lightly so the filling completely fills the inside.

12. 12

    Arrange the stuffed buns on the baking sheet and place them in the oven preheated to 180°C.

13. 13

    Bake for about 10 minutes, until the buns are lightly toasted and the mozzarella at the bottom has melted. Serve immediately while hot and crisp.

Notes

The author specified a ratio of 1.2 kg of mushrooms for 10 buns. The amounts of butter and mozzarella were not precisely specified, so they have been estimated. The buns are best served immediately after baking.

Nutrition per serving

• snack
• breakfast
• dinner
• vegetarian
• homemade
• baked
• with mozzarella
• with mushrooms