- 1 1/2 tablespoons all purpose flour
- 1/2 cup finely grated Parmesan cheese
- Pinch of freshly grated nutmeg
- 1 8-ounce package crimini (baby bella) or button mushrooms, trimmed
- 7 tablespoons butter, room temperature, divided
- 2 tablespoons minced shallot
- 12 1/3-inch-thick slices egg bread
- 12 ounces Gruyère cheese; 9 ounces thinly sliced, 3 ounces grated
- 2 tablespoons grated Parmesan cheese
- Fresh tarragon leaves (optional)
Melt butter in heavy medium saucepan over medium heat. Add flour; stir until pale golden, about 2 minutes. Whisk in milk. Add bay leaf. Increase heat to medium-high; whisk until mixture begins to boil. Reduce heat to medium; stir until sauce coats back of spoon, about 5 minutes. Remove from heat. Add cheese and nutmeg. Season with hot sauce, salt, and pepper.
Place mushrooms in processor. Using on/off turns, process until finely chopped. Melt 3 tablespoons butter in large skillet over medium-high heat. Add mushrooms and shallot; stir until mushrooms are browned and dry, about 8 minutes. Transfer to plate to cool.
Preheat broiler. Spread remaining butter over 1 side of bread slices. Place bread, buttered side up, on rimmed baking sheet. Broil until golden, watching closely and rotating sheet halfway through broiling, about 3 minutes. Cool bread. Preheat oven to 450°F. Turn 6 bread slices over; top with ham and sliced cheese. Top with remaining bread slices, broiled side up. Press to compress. Spread about 2 tablespoons sauce over sandwiches, leaving 1/3-inch plain border. Divide mushroom mixture atop sauce. Sprinkle with grated Gruyère and Parmesan.
Bake sandwiches until cheese inside melts and cheese on top turns golden, about 10 minutes. Top with tarragon, if desired.
Nutritional ContentOne serving contains: Calories (kcal) 675.2 %Calories from Fat 57.9 Fat (g) 43.5 Saturated Fat (g) 24.6 Cholesterol (mg) 154.5 Carbohydrates (g) 35.5 Dietary Fiber (g) 1.7 Total Sugars (g) 5.1 Net Carbs (g) 33.8 Protein (g) 35.7 Sodium (mg) 961.5Reviews Section
This classic steak recipe was all the rage in New York restaurants during the 1950s and 1960s, where it was prepared tableside and dramatically flambéed to make a pan sauce. Originally the preparation was a way of serving venison and named after Diana, Goddess of the Hunt, but was adapted to beef steaks. In this quick and easy recipe, we brought old-school Steak Diane into the 21st century with Wagyu filet mignon, our mixed organic mushrooms, and a generous amount of black truffle butter.
What is This Creamy Mushroom Tartine
This mushroom tartine is a warm open-faced sandwich with sautéed mushrooms, creamy vegan cheese, and the tiniest bit of Dijon mustard to cut through the richness of the sauce. Along with a crunchy green salad (and maybe some roasted potatoes?), it is the perfect vegan brunch – and it works for dinner, too.
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For mushroom lovers, spring means that locally grown specialty mushrooms reappear at farmers’ markets and in natural food stores. Plump, chewy shiitakes meaty kind trumpets slender, crunchy enokis rare, delicate morels feathery maitakes are the pick of the crop. Check out the five easy mushroom-marvelous recipes here.
- 1 tablespoon Dijon mustard
- 2 tablespoons mayonnaise
- 4 tablespoons butter or margarine, softened
- 6 slices white bread
- 6 slices Swiss cheese
- 12 slices thinly sliced deli ham
- 4 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- ¼ cup water
- 1 tablespoon vegetable oil
Use 2 tablespoons of the butter to spread over one side of each slice of bread. On three of the slices, spread a layer of Dijon mustard over the butter, and top each with 4 slices of ham. On the other three, spread mayonnaise, and top each one with 2 slices of Swiss cheese. Press ham and cheese sides of sandwiches together.
In a flat bottomed dish, whisk together the flour, baking powder, salt, eggs, and water until blended. Set aside.
Heat remaining butter and vegetable oil in a large skillet over medium heat. Dip both sides of each sandwich in the egg mixture, and fry in the oil and butter until browned, flipping to brown on each side.
A croque monsieur is a baked or fried boiled ham and cheese sandwich. The dish originated in French cafés and bars as a quick snack.
The Croque Monsieur is a favorite in Epcot&rsquos France Pavilion. It was served in the Les Chefs de France restaurant, however, it is no longer on the menu.
You can, however, find it in Les Halles Boulangerie and Patisserie. I was lucky to have had it in Chef de France dining establishment. The chef there provided me with this Epcot recipe!
The history of the croque monsieur is a bit murky, but one of the first known written references to the cheesy sandwich can be found in the second volume of Marcel Proust&aposs 1918 seven-part novel In Search of Lost Time. It was featured on Parisian menus as early as 1910.
There are a couple well-known, but not verifiable, origin stories for the croque monsieur. According to one story, French workers left their lunches too close to a radiator. The heat melted the cheese and toasted the bread and the sandwich was born.
Another legend holds that a Parisian chef invented the croque monsieur one day in 1901, after running out of baguettes. When a customer asked about the ingredients, the chef pointed to the butcher and said "C&aposest la viande de monsieur (It&aposs that guy&aposs meat)."
This could not be simpler.
On one slice of the buttered bread, spread half the grated Gruyère, then cover that with the slices of ham, folding them if need be to fit the size of the bread. Now sprinkle the rest of the Gruyère on top of the ham, season, then press the other slice of bread on top of that and press it down very firmly. You can at this stage cut off the crusts, but I think they add extra crunchiness.
Now brush half the melted butter on the top side of the sandwich, sprinkle it with half the Parmesan and press it in. Now transfer the sandwich to the grill pan and grill it for about 2 minutes, 2 inches (5 cm) from the heat. When it's golden brown, turn it over, brush the other side with the remaining melted butter, sprinkle the rest of the Parmesan all over and grill for another 2 minutes. Then remove it from the grill, cut it into quarters and eat it while it's still crunchy.
Why not make your own white bread, see Delia's Cookery School Video on this page
What Is A Croque Monsieur?
A croque monsieur is a delicious French sandwich made with cheese (gruyere, comté, or cantal), ham (jambon de Paris), and a simple béchamel sauce, toasted in the oven. The name of this sandwich is based on the verb croquer (“to crunch”) and the word monsieur (“mister”). The croque monsieur originated in French cafés and bars as a quick snack. The sandwich’s first recorded appearance on a Paris café menu was in 1910. And its earliest mention in literature appears to be in volume two of Proust’s In Search of Lost Time (A la Recherche du Temps Perdu) in 1918.
What Do You Drink With Croque Monsieur?
A croque monsieur pairs perfectly with a glass of French wine. If you prefer red wines, opt for “dry”/ “young” red wines like a Anjou gamay, Touraine, Val de Loire rouge, Bordeaux or Urfé. On the other hand, if you prefer white wines, opt for a Vin de Savoie Ripaille, Arbois, Côtes du Jura, Roussette de Savoie or a Roussette du Bugey Montagnieu.
What Is The Difference Between a Croque Monsieur And a Croque Madame?
A croque madame is a croque monsieur served with a poached or lightly fried egg on top. To make a croque monsieur into a croque madame sandwich, just make the recipe as instructed below, then fry eggs (one for each sandwich, sunny-side up) in a separate skillet while the sandwiches toast in the oven. And just place an egg on top of each sandwich. The egg turns the croque into a more substantial meal and the runny yolk provides a rich sauce for the sandwich. Delicieux!
Why Is The Sandwich Called Monte Cristo?
A Monte Cristo sandwich is a variation of the French croque monsieur. It’s basically a ham and cheese sandwich that is dipped in egg batter and fried in butter. In the 1930s–1960s, American cookbooks had recipes for this sandwich under such names as “French sandwich”, “toasted ham sandwich”, and “French toasted cheese sandwich”.
Notes about this recipe+ View Larger photo: Richard Cummings
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