Cheezy Mushroom Melt
- prep time30 min
- total time 50 min
- serves 4
Chuck Hughes makes this melt for breakfast or lunch: creamy earthy and cheesy, you can’t go wrong!
1 Tbsp of olive oil (15 ml)
10 cippolini onions, quartered
1 lb(s) mixed mushrooms, sliced (450 g)
1 clove garlic, minced
1 cup veal stock (250 ml)
1 Tbsp chopped fresh parsley (15 ml)Bechamel Sauce
2 Tbsp butter (30 ml)
2 Tbsp flour (30 ml)
1 cup milk (250 ml)
1 cup grated Gruyère cheese (225 ml)
Salt and pepperMelt
1 loaf of bread, sliced
1. In a saucepan on medium heat add 1 tablespoon of olive oil. Add onions and mushrooms and sauté for 5 minutes or until slightly brown. Add garlic and continue cooking for 1 minute. Add veal stock and simmer for another 5 minutes until liquid has reduced. Remove from heat and add parsley. Season with salt and pepper.Bechamel Sauce
1. Meanwhile in a saucepan melt the butter over medium heat. Add flour and mix with a wooden spoon. Continue to cook for 2 minutes. Whisk in the milk and continue cooking until it thickens, about 2 minutes. Add Gruyère cheese and keep at a medium low heat until it is completely incorporated. Set aside.Melt
1. Butter each piece of bread on one side. Spoon the mushroom mixture onto the unbuttered side of the bread, top with cheesy béchamel sauce and cover with another slice of bread. Place in a frying pan on medium heat and cook for about 2 minutes on each side.
2. Remove, cut in half and add a spoonful of remaining mushroom mixture on top. Garnish with more grated cheese as desired and serve.