Slice the M. Eryngii, M. Pied de Mouton and M. Shitake mushrooms, cut the bottom of the M. Brown Shimeji mushrooms and tear apart the M. Eryngii slices. Put them in a bowl.

Fry the mushrooms with a little bit of olive oil, dried thyme, salt and pepper for 2 minutes. Save them in the same bowl.

Cut 1 red onion in slices, 1 M. mini garlic 1 small cubes and finely chop the parsley. Add everything to the bowl with the mushrooms.

Add the mayo, mostard and 150gr grated cheese. Mix it all together.

Grab the loaf of bread and cut the top. Remove the inside of the bread and cut the removed inside and top of the bread in sticks.

Put the bread in a baking tray. Fill the bread with the M. Mushroom Mix and top it with the rest of the grated cheese.

Brush the bread sticks with olive oil and spread them around the bread on the baking tray.

Set the oven to 180°C and bake the bread for 10 to 15 minutes until the cheese as a golden brown colour.

Ready to eat! Enjoy!