Zapiekanka

A zapiekanka is Poland’s answer to cheese on toast. Sautéed mushrooms are heaped onto a split baguette, covered with grated cheese and browned under a grill.

Zapiekanka is an excellent contender to represent Poland in our 2018 World Cup cook-off. Tasty (points all round), cheesy (ditto) and easy (extra points from me).

I even tracked down some Polish ketchup for authenticity. Its spicy sharpness was well received, and definitely worked in Poland’s favour.

The only thing dividing the judges was my younger daughter’s dislike of mushrooms.

I blatantly ignored my own instruction to divide the mushrooms evenly between the pieces of baguette.

But those few bits of mushroom that were cowering under her generous blanket of melted cheese were likely enough to scupper Poland’s chances.

Zapiekanka
(serves 4)

• 1 Tb butter
• 1 small onion, chopped
• 1 punnet button mushrooms, sliced thinly
• 1 baguette, split lengthwise then each piece cut in half
• 2 cups cheese, grated
• ketchup, to serve

1. Set the overhead grill in the oven to high.
2. Melt the butter in a frying pan over a medium flame. Add the onion and mushrooms, and sauté until softened.
3. Divide the mushrooms evenly between the pieces of baguette. Cover with the grated cheese.
4. Grill until the cheese is melted and bubbling, and the edges of the bread are nicely browned.
5. Top with a squeeze of ketchup, and serve.

Family score: 7.4 out of 10

Tags: baguette, cheese, mushrooms, Polish food, vegetarian