Mushroom Croque-Monsieur
Serves: 6
Kendrick Gleason
1 January 1970
Based on User reviews:
39
Spice
50
Sweetness
53
Sourness
33
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1.5 tbsps
All-Purpose Flour1.5 cups
Whole Milk1
Bay Leaf2 tbsps
Grated Parmesan Cheese2 tbsps
Shallot (minced)Directions:
1
For mornay sauce: Melt butter in heavy-medium saucepan over medium heat
2
Add flour; stir until pale golden, about 2 minutes
3
Whisk in milk
4
Add bay leaf
5
Increase heat to medium-high; whisk until mixture begins to boil
6
Reduce heat to medium; stir until sauce coats back of spoon, about 5 minutes
7
Remove from heat
8
Add cheese and nutmeg
9
Season with hot sauce, salt, and pepper
10
Melt butter in heavy-medium saucepan over medium heat
11
Add flour; stir until pale golden, about 2 minutes
12
Whisk in milk
13
Add bay leaf
14
Increase heat to medium-high; whisk until mixture begins to boil
15
Reduce heat to medium; stir until sauce coats back of spoon, about 5 minutes
16
Remove from heat
17
Add cheese and nutmeg
18
Season with hot sauce, salt, and pepper
19
For sandwiches: Place mushrooms in processor
20
Using on/off turns, process until finely chopped
21
Melt 3 tablespoons butter in large skillet over medium-high heat
22
Add mushrooms and shallot; stir until mushrooms are browned and dry, about 8 minutes
23
Transfer to plate to cool
24
Preheat broiler
25
Spread remaining butter over 1 side of bread slices
26
Place bread, buttered side up, on rimmed baking sheet
27
Broil until golden, watching closely and rotating sheet halfway through broiling, about 3 minutes
28
Cool bread
29
Preheat oven to 450°F
30
Turn 6 bread slices over; top with ham and sliced cheese
31
Top with remaining bread slices, broiled side up
32
Press to compress
33
Spread about 2 tablespoons sauce over sandwiches, leaving 1/3-inch plain border
34
Divide mushroom mixture atop sauce
35
Sprinkle with grated Gruyère and Parmesan
36
Bake sandwiches until cheese inside melts and cheese on top turns golden, about 10 minutes
37
Top with tarragon, if desired
38
Place mushrooms in processor
39
Using on/off turns, process until finely chopped
40
Melt 3 tablespoons butter in large skillet over medium-high heat
41
Add mushrooms and shallot; stir until mushrooms are browned and dry, about 8 minutes
42
Transfer to plate to cool
43
Preheat broiler
44
Spread remaining butter over 1 side of bread slices
45
Place bread, buttered side up, on rimmed baking sheet
46
Broil until golden, watching closely and rotating sheet halfway through broiling, about 3 minutes
47
Cool bread
48
Preheat oven to 450°F
49
Turn 6 bread slices over; top with ham and sliced cheese
50
Top with remaining bread slices, broiled side up
51
Press to compress
52
Spread about 2 tablespoons sauce over sandwiches, leaving 1/3-inch plain border
53
Divide mushroom mixture atop sauce
54
Sprinkle with grated Gruyère and Parmesan
55
Bake sandwiches until cheese inside melts and cheese on top turns golden, about 10 minutes
56
Top with tarragon, if desired