Mushroom Toasties

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“Speckled with green
And shades of caramel,
These bite size delights
Are in one word, swell.
My granny thinks it hip
To eat them mid-day,
Serve, savor, steal
Just have it your way.”
1 cup chopped button mushrooms
2 tablespoon onions, finely chopped
¼ cup peas (or corn)
1 tablespoon butter or margarine
1 tablespoon mayonnaise (you can use the eggless version as well)
4 slices of brown sandwich bread
1/2 cup grated Gouda cheese (you can use any cheese but gouda works wonders)
¼ teaspoon ginger powder
Salt and pepper to taste
Some freshly chopped parsley
Heat the butter in a non-stick pan. Add the onions and sauté on medium flame till they turn transparent. Add mushrooms, peas, ginger powder, salt, pepper, chopped parsley and cover for 2-3 minutes on low heat till the mushrooms become dark and tender. Sauté on high flame to remove all the remaining liquid and remove from heat once done. Keep aside to cool.
Take a slice of bread and spread a little mayonnaise on it.  Cut it into 4 squares. Add one teaspoon of mushroom mixture and some grated cheese on each square. Do this with all the bread pieces. Put the squares in an oven tray and grill for 15 minutes at 200 degrees C.
Sprinkle some parsley and oregano on top before serving. Tastes fantastic with English mustard.