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Casserole with cheese and mushrooms

Pikantne Snacks Regional Cuisine of Poland 20 min Medium 26 wyświetleń ~37.39 PLN - (0)
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Description

Classic Polish baked baguette with mushrooms and cheese is a crispy baguette baked with an aromatic filling of onions, mushrooms, cream, and stretchy yellow cheese. The dish originates from street snacks in Poland in the 70s and 80s, and today it works great as a quick snack for a gathering with friends, a warm lunch, or dinner. The combination of creamy cream with sautéed mushrooms gives a deep, slightly earthy flavor, while the golden, crispy crust of the baguette contrasts with the soft interior. Serve hot, preferably with pickles, a fresh salad, or spicy ketchup; visually appealing with its amber-golden crust and a green touch of parsley.

Ingredients Used

Ingredients (13)

Servings:
4
  • Baguette 1 szt. (~250 g)
  • Mushrooms 300 g
  • Cheese 200 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 15 g
  • Butter 20 g
  • 18% cream 100 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Thyme 2 g
  • ✨ Opcjonalne
  • Parsley 15 g
  • Oregano 2 g
💰 Szacowany koszt dania: ~37.39 PLN (9.35 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C (top-bottom). Prepare a baking tray and line it with baking paper. Take the baguette and cut it lengthwise into two halves, keeping the crust. If the baguette is very long, divide it into 4 pieces so that each portion is roughly the same length.

Ingredients: Baguette
Use a large baking tray and parchment paper — this will prevent sticking and make cleaning easier. Place the oven rack in the middle position, unless you want to brown the cheese clearly (in that case, use the top rack).
2

Peel the onion and chop it into small cubes: cut the onion in half, place the flat side on the board, and slice it crosswise and lengthwise, then cut it perpendicularly. Clean the mushrooms with a damp cloth and slice them thinly (about 3-4 mm). Peel the garlic and finely chop it or press it through a garlic press.

Ingredients: Onion, Garlic
Use a sharp knife and a stable cutting board. Slicing the mushrooms to an even thickness ensures even frying. Do not soak the mushrooms in water — they will absorb moisture and lose flavor.

Frying the filling

3

In a large skillet, heat canola oil over medium heat. Add butter and wait for it to melt (about 30 seconds). Toss in the chopped onion and sauté for 3-4 minutes, stirring with a wooden spoon, until the onion becomes translucent and slightly golden. Add the sliced mushrooms and increase the heat to medium-high. Sauté, stirring every 1-2 minutes for 6-8 minutes, until the mushrooms have released most of their water and start to brown slightly.

Ingredients: Rapeseed oil, Butter, Onion
Use a pan with a diameter of 24–28 cm so that the mushrooms can evenly evaporate the water; if the pan is too small, it's better to sauté in batches. The right moment is when the mushrooms reduce in volume and have golden edges — then they will have a more intense flavor.
4

Reduce the heat to medium, add garlic and thyme. Sauté for about 1 minute, stirring constantly — garlic browns quickly; when you smell a pleasant aroma, turn off the heat immediately. Season the filling with salt (about 3 g) and pepper to taste.

Ingredients: Garlic, Thyme, Salt, Black pepper
Add garlic towards the end of frying, as burnt garlic gives a bitter taste. If you are using fresh thyme, add it right at the end of frying to preserve its aroma.

Filling assembly

5

Transfer the contents of the pan to a large bowl and wait 2–3 minutes until it cools slightly. Add the cream (100 ml) and half of the grated cheese (100 g). Stir with a spoon to combine the ingredients — the filling should be moist but not too runny. If it is very watery, evaporate the excess liquid in the pan before transferring to the bowl.

Ingredients: 18% cream, Cheese
Gently mix to avoid crushing the mushrooms. If the filling is too runny, add more cheese; if it's too thick, you can add 1–2 tablespoons of cream.

Assembly and baking

6

Evenly spread the mushroom filling on the halved baguettes, pressing lightly with a spoon to fill the inside. Sprinkle the top with the remaining grated cheese (100 g). If you like, sprinkle a thin layer of oregano (2 g) for a different flavor profile. Place the baked sandwiches on a baking sheet facing the upper heating element (the cheese should be on top). Put them in the preheated oven and bake for 8–10 minutes, until the cheese melts and starts to turn golden.

Ingredients: Baguette, Cheese, Oregano
Use parchment paper and arrange the baguettes in a single layer. To achieve a crispier crust, you can turn on the grill function for the last 1–2 minutes — keep an eye on the cheese, as it can burn quickly.

Serving

7

Remove the casseroles from the oven and wait 1–2 minutes. Cut into portions with a sharp knife or serve whole. Sprinkle with fresh, finely chopped parsley (15 g) for color. Serve hot with pickles, ketchup, or a light salad.

Ingredients: Parsley
Use a sharp knife for clean cuts. Do not serve immediately after taking it out of the oven — the cheese and filling are very hot. Additionally, you can add more parsley for freshness.

Fun Fact

💡

The zapiekanka in the form we know today has been a popular street snack in Poland since the 70s and 80s, and its prototype was French baguettes with mushrooms; during the People's Republic of Poland, cheap ingredients and the simplicity of preparation contributed to its iconic status.

Best for

spotkanie ze znajomymi szybka kolacja impreza domowa

Tips

🍽️ Serving

Serve hot, preferably right after taking it out of the oven. It pairs well with spicy ketchup, garlic ketchup, or a fresh arugula and tomato salad. For a more sophisticated version, add a few slices of pickled pepper or thinly sliced pickled cucumber.

🥡 Storage

Store the casseroles in the refrigerator for up to 24 hours in an airtight container. To reheat, use an oven preheated to 180°C for 6–8 minutes, until the cheese melts again and the crust becomes crispy. However, the microwave will soften the bread — if using a microwave, heat briefly and then sauté in a pan or toaster to restore crispiness.

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