Ciabatta with mushrooms baked with grated Le Gruyère AOP Mild and chopped chives

Preparation

1. Chop the wild mushrooms.
2. Sautée in oil in a hot pan.
3. Add the mushrooms and fry until all the olive oil has been absorbed.
4. The mushroom will then release their juices.
5. Sprinkle with salt and pepper.
6. Add a knob of butter at the end.
7. Toast the ciabatta: drizzle with olive oil and grill on both sides .
8. Top with the mushrooms, Le Gruyère AOP Mild and then the chives.
9. Add a tablespoon of crème fraiche for a fresh touch.