Editorial: Kockums JernverkPublished: 2026-11-06

Mushroom and cheese toasts with bacon

Name: Mushroom and cheese toasts with bacon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Swedish
Ingredients: 140 g streaky bacon; 300 g chestnut or button mushrooms; 15 g butter; 2 sprigs fresh thyme; 8 slices farmhouse or sourdough bread; 150 g grated mature cheese, such as cheddar or Gruyère; 2 spring onions; Salt and freshly ground black pepper

Serves 4 · 30 minutes · Griddle 63x27

Bacon, mushrooms and toast all on the same griddle, topped with melted cheese. The long cooking surface takes eight slices at once, and the bacon fat gives the bread a crisp crust.

Mushroom and cheese toasts with bacon are slices of toasted bread topped with fried mushrooms, melted cheese, crisp bacon and spring onion, a quick lunch or evening snack. They are best when the mushrooms are fried until all their liquid has gone and the bread is toasted in the bacon fat before the cheese melts under a lid.

Five hot toasts with melted cheese, sliced mushrooms, crisp bacon and spring onion on a long carbon steel griddle

Ingredients

Serves 4

140 g streaky bacon
300 g chestnut or button mushrooms
15 g butter
2 sprigs fresh thyme
8 slices farmhouse or sourdough bread
150 g grated mature cheese, such as cheddar or Gruyère
2 spring onions
Salt and freshly ground black pepper

Method

Set the griddle across two rings on the hob or on the barbecue and heat it over a medium-high heat for about 5 minutes.
Cut the bacon into pieces and fry until crisp at one end of the griddle, 5–6 minutes. Lift onto kitchen paper, leaving the fat behind.
Slice the mushrooms and fry them in the bacon fat with the butter and thyme until their liquid has evaporated and they have taken on colour, 5–6 minutes. Season and tip them into a bowl.
Lay the bread in the fat on the griddle and toast until golden on one side, 1–2 minutes. Turn the slices over.
Top the bread with the mushrooms and cheese, lower the heat and cover with a large lid or foil for 2–3 minutes, until the cheese has melted.
Scatter over the bacon and sliced spring onion and serve straight from the griddle.

Why it works

Everything is cooked on one surface, so the bacon fat stays put and flavours both the mushrooms and the bread. Carbon steel takes high heat when the mushrooms need to brown, and the long cooking surface fits all the toasts at once.