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Mushroom Croque Monsieur

May 18, 2011

A bit of a francophile, I always get jealous of the croque monsieur sandwiches at French cafes. It is rare to find a vegetarian version, and the croque madame is just the ham sandwich with an egg on top. When I realized AAM was going to be out of town tonight, I decided to add my favorite, and his least favorite, ingredient to the sandwich, mushrooms! Sorry for the bad lighting in the picture, it took me awhile to get Serafina down, clean up and cook.

About the recipe: I heavily modified Ina Garten’s version of a croque monsieur, but I should credit it as my inspiration. This is still a pretty unhealthy sandwich, so save for special occasions. This is a recipe for one, and it should be served hot!

Mushroom Croque Monsieur

  • 1 tb olive oil
  • 1 pint of white mushrooms, sliced
  • 1/2 cup of onion sliced
  • 1 tb butter
  • 1 tb flour
  • 1/4 tsp nutmeg
  • pinch of salt
  • 1/4 cup of Gruyère cheese, grated
  • 2 tb Romano cheese
  • 1 cup of milk
  • 1 slice of Gruyère cheese
  • 2 slices of bread

Preheat the oven to 400

In a saute pan, saute the olive oil, onions, and mushrooms. Cook until the onion becomes translucent and the mushrooms shrink and darken.

Meanwhile, whisk together your butter, flour, and milk in a sauce pan over medium heat. Once it is throughly stirred, remove from heat and add the shredded Gruyère and Romano cheese.

Toast your bread. Next, spread mustard on one slice. Top the other piece of bread with the slice of Gruyère and mushrooms. Place the other slice on top of the slice holding mushrooms.

Place your sandwich in a baking dish. Using a spatula, put the cheese sauce on top of the sandwich. Sprinkle some extra cheese on top. Bake for 7 minutes. Next, turn on the broiler, and heat for 5 minutes.

Eat with a fork and knife.

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