As someone who often faces the daily dilemma of “what to have for breakfast,” I was so excited when I discovered this gorgeous and delicious creamy mushroom and bacon sandwich! After trying it out from a “Mumu’s Kitchen” video, I was hooked. The creamy cheese sauce coats the tender mushrooms and savory bacon, all sandwiched between crispy toast. Every bite is a delightful surprise of textures and flavors. And the best part? It’s ready in less than 20 minutes, making it a perfect lazy breakfast!
Why You‘ll Love This Recipe
This sandwich is the perfect combination of creamy, savory, and crispy. The rich cheese sauce melds beautifully with the tender mushrooms and crispy bacon, all wrapped up in golden, toasted bread. What I love most is how quick and easy it is to make, with simple ingredients that transform into a gourmet breakfast. Whether you’re in a rush or have some extra time to enjoy a leisurely morning, this sandwich will make your breakfast both satisfying and comforting. Plus, it’s a great way to kickstart your day with a little indulgence.
Successful Tips
- Mushroom Prep: Mushrooms are very absorbent, so be sure to wipe them with a paper towel before slicing. This will prevent them from releasing too much water while cooking and help them achieve a nice golden color when sautéed.
- Sauce Consistency: The cheese slices already contain some salt, so be careful when adding more salt. Start with a small amount, taste, and adjust. If you prefer a richer sauce, feel free to substitute the milk with heavy cream for a thicker, more indulgent sauce.
- Alternative Cooking Method: If you don’t have an oven, you can make this sandwich in a skillet. Just brush the surface of the sandwich with a little oil and cook it on low heat until both sides are golden brown. You can press it slightly with parchment paper to help it hold its shape and become crispy.
- Ingredient Substitutes: For those avoiding dairy, you can swap the cheese slices for a plant-based cheese or skip them entirely, and use a dairy-free milk alternative instead. The sandwich will still taste amazing, just with a slightly lighter flavor.
Ingredients
For the Filling:
- 100g button mushrooms (about 4-5 mushrooms)
- 50g bacon (about 2 slices)
- 30g onion (about 1/4 onion)
- 100ml milk
- 20g cheese slices (about 2 slices)
- A pinch of black pepper
- A pinch of sea salt
- 10g butter (or cooking oil)
For the Sandwich:
- 2 slices of toast
- 10g mayonnaise (about 1 tablespoon)
Instructions
Prepare the ingredients: Wipe the mushrooms dry with paper towels, then slice them into 0.5cm thick slices. Cut the bacon into small 3cm squares. Peel and finely chop the onion. Set all ingredients aside on separate plates to make the process smoother.
Cook the filling: In a pan, melt 10g butter over low heat. Add the chopped onions and sauté for 2 minutes until they soften and become translucent. Add the bacon pieces and cook on medium heat until they are slightly crispy and their fat has rendered. Then add the mushroom slices and sauté for 3-4 minutes until the mushrooms soften and release their moisture.
Make the creamy cheese sauce: Turn the heat to medium-low and pour in 100ml of milk. Stir gently to incorporate any bits from the bottom of the pan into the milk. Add the cheese slices and stir continuously with a silicone spatula until the cheese melts and combines with the milk into a smooth sauce. Season with a pinch of black pepper (about 0.5g) and sea salt (about 0.3g). Continue to cook for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Turn off the heat and set aside.
Assemble the sandwich: Spread a thin layer of mayonnaise (about 5g) on one slice of toast. Spoon the creamy mushroom and bacon mixture onto the toast, spreading it evenly. Top with the second slice of toast, and spread a bit more mayonnaise on the top slice to help it stick. If you prefer a more compact sandwich, press it gently with your hands.
Bake the sandwich: Preheat your oven to 180°C (350°F) for 5 minutes. Place the assembled sandwich in the middle of the oven and bake for 8 minutes. Once the toast turns golden and slightly crispy, and the mayonnaise has a slight caramelized fragrance, remove from the oven. Use a serrated knife to cut the sandwich diagonally and reveal the beautifully layered filling.
Frequently Asked Questions
Can I use a different type of bread? Yes, you can substitute the toast with any bread you prefer, such as sourdough or whole grain bread. Just make sure it’s sturdy enough to hold the filling.
Can I make this ahead of time? It’s best to enjoy this sandwich fresh, but you can prepare the filling in advance and store it in the fridge. Just heat it up before assembling and baking the sandwich.
Can I add more veggies? Absolutely! Feel free to add other vegetables like spinach, bell peppers, or tomatoes for extra flavor and nutrition.
Creamy Mushroom and Bacon Sandwich
Ingredients
For the Filling:
- 100 g button mushrooms about 4-5 mushrooms
- 50 g bacon about 2 slices
- 30 g onion about 1/4 onion
- 100 ml milk
- 20 g cheese slices about 2 slices
- A pinch of black pepper
- A pinch of sea salt
- 10 g butter or cooking oil
For the Sandwich:
- 2 slices of toast
- 10 g mayonnaise about 1 tablespoon
Instructions
- Prepare the ingredients: Wipe the mushrooms dry with paper towels, then slice them into 0.5cm thick slices. Cut the bacon into small 3cm squares. Peel and finely chop the onion. Set all ingredients aside on separate plates to make the process smoother.
- Cook the filling: In a pan, melt 10g butter over low heat. Add the chopped onions and sauté for 2 minutes until they soften and become translucent. Add the bacon pieces and cook on medium heat until they are slightly crispy and their fat has rendered. Then add the mushroom slices and sauté for 3-4 minutes until the mushrooms soften and release their moisture.
- Make the creamy cheese sauce: Turn the heat to medium-low and pour in 100ml of milk. Stir gently to incorporate any bits from the bottom of the pan into the milk. Add the cheese slices and stir continuously with a silicone spatula until the cheese melts and combines with the milk into a smooth sauce. Season with a pinch of black pepper (about 0.5g) and sea salt (about 0.3g). Continue to cook for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Turn off the heat and set aside.
- Assemble the sandwich: Spread a thin layer of mayonnaise (about 5g) on one slice of toast. Spoon the creamy mushroom and bacon mixture onto the toast, spreading it evenly. Top with the second slice of toast, and spread a bit more mayonnaise on the top slice to help it stick. If you prefer a more compact sandwich, press it gently with your hands.
- Bake the sandwich: Preheat your oven to 180°C (350°F) for 5 minutes. Place the assembled sandwich in the middle of the oven and bake for 8 minutes. Once the toast turns golden and slightly crispy, and the mayonnaise has a slight caramelized fragrance, remove from the oven. Use a serrated knife to cut the sandwich diagonally and reveal the beautifully layered filling.
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