CROQUE MONSIEUR WITH MUSHROOMS (NO HAM)

The mushroom flavour heightens when combined with salt, carbohydrates and fat. So, let’s face it, the croque monsieur is the perfect candidate to include mushrooms.  For a full flavour fest just substitute the usual filling of ham with a serving of sauteed Mushroom Forestry’s mixed of shiitake and oyster mushrooms. If you like, add some foraged wild pine mushrooms when in season too.

Serves 2

20g unsalted butter

2 tablespoon olive oil

200g mixed mushrooms, stems removed, large shiitake sliced

Peel and juice of half a lemon

2 thyme sprigs

2 tablespoons chopped flat-leaf parsley

Sea salt

Black pepper

4 slices of sour dough loaf

Cheese sauce:

1 cup milk

¼ teaspoon ground nutmeg

1 bay leaf

30g unsalted butter

2 tablespoon plain flour

100g tasty cheddar cheese, coarsely grated (about 1 ¼ cups)

80g gruyere, coarsely grated (about 1 cup)

Preheat the oven to 180°C (160°C fan-forced).

For the mushrooms, melt the butter and oil in a frying pan over medium heat. Add the mushrooms, lemon peel and thyme sprigs and cook for 10 minutes until mushrooms are softened and lightly golden. Season with salt and freshly ground pepper. Add lemon juice and stir through the parsley. Turn off the heat and set aside, reserving two mushroom pieces for décor.

Meanwhile, make the cheese sauce. Heat the milk with the nutmeg and bay leaf, if using, in a small saucepan (or microwave) over a medium-high heat to a simmer, then immediately remove from the heat. Melt the butter in a medium saucepan over a low-medium heat. Stir in the flour and cook for 2 minutes, stirring occasionally. Increase heat to medium. Using a whisk, stir constantly while gradually pouring in the milk until all incorporated and the sauce thickens, then remove from the heat as soon as the mixture just starts to bubble. Stir in the cheese until melted. Set aside.

Toast the bread slices under the preheated grill on one side. Place two slices cooked side down on the baking tray. Spread a third of the cheese sauce over the top of bread slices, then cover each with a layer of mushrooms, followed by another third of the sauce. Place the remaining toast slices cooked side up, then spread the remaining sauce over the top to cover. Scatter the reserved grated cheese on top of each sandwich. Place a mushroom on top to decorate. Bake in the oven for 10 minutes until mixture is bubbling. Then place under the grill until the top is golden brown.

Serve immediately.

Recipe by Fiona Hammond, May 2024.