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Cheddar, Pickled Mushroom & Wild Garlic Toastie Recipe

Cheddar, Pickled Mushroom & Wild Garlic Toastie Recipe

This week we are featuring Keen's Extra Mature Cheddar. The Keen family have been making Unpasteurised Keens Cheddar for 5 generations at Moorhayes Farm in Somerset since 1899 and it is a real honour to be able to bring their generations of cheese expertise to our customers. The cheese was also the Supreme Champion in the 2022 Virtual Cheese Awards


100g Keens Extra Mature cheddar cut into thin slices
4 light sourdough slices
4 thin pancetta slices, chopped into 1cm pieces
10g wild garlic leaves, cut in half if longer than the bread
For the quick-pickled mushrooms
100ml white wine or cider vinegar
30g caster sugar
2 tsp sea salt flakes
½ shallot, finely chopped
50g wild or button mushrooms


  1. For the quick-pickled mushrooms, put the vinegar, sugar, salt and shallot into a bowl and stir to dissolve the sugar and salt. Add the mushrooms, toss to coat, then leave while you assemble the toastie.
  2. Heat a large heavy-based pan over a medium heat – don’t add any oil or butter. Toast 2 slices of sourdough in the hot pan for 2 minutes until starting to brown. Top with pieces of pancetta, divide half the cheese between the slices, then layer on the wild garlic. Add some pickled mushrooms (well drained), then top with the remaining cheese and bread slices. Cook until the cheese is starting to melt and the underside of the bread has good colour.
  3. Flip the sandwich carefully, then cook for a few minutes, pressing with a spatula, until the underside is golden and the cheese oozes from the sides. If you want, finish the toasties with a 5-minute blast in a hot (200°C/180°C fan/gas 6) oven to ensure all the cheese has melted.


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