Cheezy Mushroom Melt Recipe | Chuck Hughes
Level: Easy
Servings: 4
Nutrition Per Serving (1 of 4): Calories: 689 | Total Fat: 26g | Saturated Fat: 12g | Carbs: 88g | Fiber: 11g | Sugar: 25g | Protein: 31g | Cholesterol: 58mg | Sodium: 1614mg
Total Time: 50 min (Prep: 30 min | Cook: 20 min)
Ingredients
- 1 loaf of bread, sliced
- For the mushrooms:
1 tablespoon olive oil
10 cipollini onions, cut into quarters
1 pound assorted mushrooms, sliced
1 garlic clove, finely chopped
1 cup veal stock
1 tablespoon fresh flat-leaf parsley, chopped - For the bchamel:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup Gruyere cheese, grated
Salt and black pepper to taste
Directions
- Prepare the mushrooms: Warm the olive oil in a saucepan over medium heat. Add the cipollini onions and mushrooms and cook about 5 minutes, until lightly golden. Stir in the garlic and cook 1 additional minute. Pour in the veal stock and simmer 5 minutes to reduce the liquid. Remove from heat, stir in parsley, and season with salt and pepper.
- Make the bchamel: In another saucepan, melt the butter over medium heat. Stir in the flour and cook 2 minutes. Gradually whisk in the milk and cook until the sauce thickens, about 2 minutes. Add the Gruyere and stir over medium-low heat until fully melted and smooth. Set aside.
- Assemble and cook the sandwiches: Spread butter on one side of each bread slice. On the unbuttered side, place some of the mushroom mixture and spoon over the cheesy bchamel. Top with another slice of bread, buttered side out. Grill in a skillet over medium heat about 2 minutes per side, until golden brown.
- To serve: Remove sandwiches from the pan, slice in half, and top with a spoonful of reserved mushrooms. Sprinkle with extra grated cheese if desired and serve hot.
Categories:
