Welsh rarebit with mushroom salad

Name: welsh rarebit with mushroom salad
Total time: 25 min
Yield: 4
Ingredients: 60 milliliters semi skimmed milk; 20 gram butter; 250 gram mature cheese; 250 gram cheddar cheese; 1 teaspoon dijon mustard; 4 thick cut coarse brown bread; 200 gram oyster mushroom for the salad; 200 gram Chestnut mushroom for the salad; 2 tablespoon olive oil for the salad; 75 gram oak leaf lettuce for the salad; 75 gram mixed leaf lettuce for the salad; 6 dried tomato on oil for the salad

Ingredients

60 milliliters semi skimmed milk
20 gram butter
250 gram mature cheese
250 gram cheddar cheese
1 teaspoon dijon mustard
4 thick cut coarse brown bread

200 gram oyster mushroom for the salad
200 gram Chestnut mushroom for the salad
2 tablespoon olive oil for the salad
75 gram oak leaf lettuce for the salad
75 gram mixed leaf lettuce for the salad
6 dried tomato on oil for the salad

Directions

Tear or cut the mushrooms for the salad slightly smaller. Heat the oil and fry the mushrooms for about 2 minutes. Sprinkle with pepper.
Divide the lettuce over plates, lay the tomato strips with the mushrooms and sprinkle with some of the tomato oil.
Heat the milk and butter in a thick-bottomed pan. Add the cheese in portions and stir it. Stir in the mustard and season with pepper.
Heat the oven grill. Spoon the cheese sauce onto the toasted slices of bread and put it under the oven grill until the cheese is golden brown. Serve with the salad.