Ingredients:

• 2 long rolls (e.g. baguettes, Wrocław rolls or oblong Kaiser rolls)
• 200 g mushrooms
• 150 g cheese (e.g. gouda, Edam cheese)
• 1 small onion
• 2 tbsp butter
• 2 tbsp oil
• Salt and pepper to taste
• Pudliszki's favourite ketchup
• Optional: chives, oregano, parsley, red onion

Preparation:

1. Clean the mushrooms thoroughly. Set two mushrooms aside and grate the remaining mushrooms on a coarse grater.
2. Finely dice the onion.
3. Heat the oil in a frying pan, add the onion and fry for a while until glazed. Then add the grated mushrooms. Fry over a medium heat for about 5-7 minutes until all the water has evaporated. Season with salt and pepper.
4. Cut the buns in half lengthways. Brush with butter and place on a baking tray lined with baking paper.
5. Place a portion of sautéed mushrooms and onions on each bun. Sprinkle with grated cheese. Slice the remaining two mushrooms and arrange on the cheese.
6. Place in a preheated oven at 200°C (up and down) and bake for approx. 10 minutes until the cheese is melted and lightly browned.
7. When you take the baguette out of the oven, immediately pour a generous portion of ketchup over it. Sprinkle with fresh chives, oregano or pieces of fresh red onion.