Categories
 5Mins Prep Time |
 5Mins Cook Time |
 Skill Level |
person
Ingredients
Sauce
- 30 grams Unsalted butter
- 15 grams All-purpose flour
- 175 milliliters Milk
- 1 tablespoom dijon mustard
- Fresh nutmeg
- Salt and black pepper to taste
Mushrooms
- 680 grams Fresh mushrooms
- 2 teaspoons Mixed herbs
- Salt and Pepper to taste
Other
- 1 Sourdough Bread
- 225 grams Coarsely grated gruyere or comte
- Chopped fresh flat-leaf parsley to garnish
Cooking Instructions
- In a large skillet (so you can use it again for the mushrooms), melt butter over medium heat and then stir in flour until a paste forms. Very slowly drizzle in milk, whisking the whole time to keep the mixture smooth.
- Add nutmeg, salt and pepper and cook, stirring, until mixture has simmered for a couple minutes. It will be thick and get thicker as it cools; this makes for a better spread. Scrape into a bowl and stir in Dijon. Adjust seasonings if needed. Set aside.
- Heat oven: To 425 degrees F. Line your largest baking sheet with foil. Cook the mushrooms: Wipe out skillet and heat over medium-high. Add a drop of olive oil or a mix of olive oil and butter. Once it is very hot, add 1/3 to 1/2 of mushrooms, 1/3 to 1/2 of herbs and let sear in pan until brown underneath, about 2 to 3 minutes, before stirring and continuing to cook until tender and any liquid in the pan has cooked off, about 5 minutes. Season well with salt and pepper. Repeat with remaining mushrooms.
- Spread bread in one layer on prepared baking sheet. Schmear each all the way to the edges with sauce; you should have exactly enough for a thin coat on each. Heap each slice with mushrooms; use them all. Sprinkle cheese over and since the mushrooms are heaped so high, you’ll probably have to press it in a bit with your hand.
- Bake for 10 minutes, until cheese is melted all over, then transfer to the broiler and cook until tops are browned, a few minutes more.
- Scatter with parsley and eat with a knife and fork, preferably with a big green salad on the side.