Mushroom And Robiola Sandwiches

• 250 g mixed mushrooms, cleaned and sliced
• 1 None shallot, peeled and finely chopped
• 1 tsp butter
• 2 tbsp sunflower seeds
• 1 tsp caster sugar
• 1 tbsp white wine vinegar
• 1-2 tbsp vegetable stock powder
• 16 thin slices wholegrain baguette
• 1/2 bunch chives, finely sliced
• 1 clove garlic, peeled
• 200 g cottage cheese
• 1-2 tbsp semi skimmed milk
• None None a few whole chives, to garnish

1. Heat butter in a pan and saute shallot until soft. Add sunflower seeds and mushrooms and cook until all liquid has evaporated. Sprinkle with sugar and caramelize the mushrooms. Deglaze with vinegar and stock, and season. Remove from heat.
2. Line baking sheet with parchment paper. Place bread slices side by side on tray and toast both sides under the grill.
3. Spread a layer of the cheese on a slice of toast, follow with a layer of mushrooms and another slice of toast. Add chopped chives and repeat, finishing with a slice of toast. Make four stacks. Drizzle with olive oil and garnish with chives.

mixed mushrooms, shallot, butter, sunflower seeds, sugar, white wine vinegar, vegetable stock powder, thin slices wholegrain baguette, chives, clove garlic, cottage cheese, milk, chives

Taken from recipes-plus.com/api/v2.0/recipes/21691 (may not work)