Hot buterbrodes with Mushrooms and Cheese

Ingredients for 4:

2 Russian rye bread slices per portion (The Russian version of rye bread seems to be the best for this recipe)
8 cheese slices
1.5 lb champignons
1 onion
3 tbsp butter or margarine
8 tbsp whipping cream
8 tbsp Cherry
2 tbsp Italian parsley green cuts
Salt and pepper on taste


Cut bread crusts.
Grate mushrooms and onions together, and simmer them with butter or margarine, with medium heating, stirring occasionally.

When the liquid evaporates, add Cherry and whipping cream, then add salt and pepper, and simmer for about 3 minutes. Then, mix with parsley greens, and set aside.

Grease every bread slice with margarine or butter on both sides, and fry on a skillet for 1-2 minutes per side.

Put the hot mushroom-onions mix on every bread slice, cover with a cheese slice, and broil with high heating for 2-3 minutes, or fry under a lid on the skillet until the cheese melts.

Serve hot or warm, decorate with tomato slices (optional).

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