Homemade Mushroom Bistro Baguette

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Halve the mushrooms lengthwise and slice thinly. Sauté in a pan with the cooking oil and butter until golden.
   ≈0:56
2. 2
   Dice the tomato, removing the seeds, and add to the mushrooms. Season with a small knob of butter, salt, and pepper, then stir in fresh parsley.
   ≈1:14
3. 3
   Allow the tomato and mushroom mixture to release some liquid, then add the roasted onions.
   ≈1:55
4. 4
   Add a small amount of minced ginger for a fresh note and subtle heat.
   ≈2:23
5. 5
   Stir in the yogurt, heavy cream, and crème fraîche. Mix well and taste, adjusting salt and pepper as needed.
   ≈2:37
6. 6
   Slice the baguette to the desired size and hollow out some of the interior to hold the filling. Toast lightly in a pan until crispy on the surface.
   ≈3:12
7. 7
   Spread the mushroom mixture evenly onto the toasted bread.
   ≈4:28
8. 8
   Top with grated Emmental cheese.
   ≈4:46
9. 9
   Place in a preheated 220°C (425°F) oven with convection setting and bake for 10 minutes until the cheese melts and turns golden.
   ≈4:58