Cheese toastie with turkey gravy and mushroom sauce

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Tom Parker Bowles
From Saturday Kitchen


For the mushroom sauce

  • 30g/1oz unsalted butter
  • 3 spring onions, sliced
  • 2 garlic cloves, finely chopped
  • 250g/9oz mushrooms, finely sliced
  • 500ml/18fl oz vegetable stock
  • 3 tbsp white miso paste
  • 60ml/2¼fl oz double cream
  • salt and freshly ground black pepper

For the turkey gravy

  • 125ml/4fl oz white wine
  • 500ml/18fl oz turkey or chicken stock
  • dash tabasco

For the toastie

  • 2 slices sourdough
  • butter, for spreading
  • 200g/7oz grated cheddar, preferably Montgomery
  • 6 thin slices Ogleshield cheese, or gruyère/comté
  • sliced pickles, patted dry with kitchen towel

To serve

  • 4 spring onions, finely chopped
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