Cheese toastie with turkey gravy and mushroom sauce
Tom Parker Bowles luxurious cheese toastie is the ideal Boxing Day treat. Use yesterday's leftover gravy, or make your own with his simple recipe.
Ingredients
For the mushroom sauce
- 30g/1oz unsalted butter
- 3 spring onions, sliced
- 2 garlic cloves, finely chopped
- 250g/9oz mushrooms, finely sliced
- 500ml/18fl oz vegetable stock
- 3 tbsp white miso paste
- 60ml/2¼fl oz double cream
- salt and freshly ground black pepper
For the turkey gravy
- 125ml/4fl oz white wine
- 500ml/18fl oz turkey or chicken stock
- dash tabasco
For the toastie
To serve
- 4 spring onions, finely chopped
Method
To make the mushroom gravy, put a saucepan over a medium heat and heat the butter until foaming. Add the white parts of the spring onions and fry for 2 minutes, then add the garlic and cook for another 2 minutes.
Add the mushrooms and cook until soft, about 2–3 minutes. Now add the stock and miso, bring to the boil then reduce heat and simmer for a few minutes.
Add the cream and stir with a whisk until well incorporated. Season and finish with the spring onion greens scattered on top. Keep warm and set aside.
To make the turkey gravy, take yesterday’s turkey roasting tray, place on the hob over a medium-high heat and deglaze with the white wine, scraping the bottom of the pan to dissolve all the sediment into the liquid. Add the stock and tabasco and cook until it has reduced and thickened. Strain and keep warm until ready to serve.
Spread a generous amount of butter on the outside of each slice of sourdough. Mix the cheese and pickles, season, then pile in between the two slices of bread.
Heat a heavy-based saucepan over a medium-high heat, then cook the toastie for a couple of minutes on each side, until cheese is oozing and bread is crisp and golden on the outside.
Slice the toastie in half and place onto a serving plate, topping with the spring onions. Serve the gravy and mushroom sauce in jugs on the side.
