Cheezy Mushroom Melt
Cheezy Mushroom Melt
Get this quick and easy cheesy mushroom melt sandwich recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Easy
  • Technique Sauteing
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
  • For the Mushrooms:
  • 1 tablespoon (15 ml) of olive oil
  • 10 cipollini onions, quartered
  • 454 grams (450 g) mixed mushrooms, sliced
  • 1 clove garlic, minced
  • 1 cup (250 ml) veal stock
  • 1 tablespoon (15 ml) chopped fresh parsley
  • The Béchamel Sauce:
  • 2 tablespoons (30 ml) butter
  • 2 tablespoons (30 ml) flour
  • 1 cup (250 ml) milk
  • 1 cup (225 ml) grated Gruyère cheese
  • Salt and pepper
  • Melt:
  • 1 loaf of bread, sliced
  1. For the Mushrooms:
  2. In a saucepan on medium heat add 1 tablespoon of olive oil.
  3. Add onions and mushrooms and sauté for 5 minutes or until slightly brown.
  4. Add garlic and continue cooking for 1 minute.
  5. Add veal stock and simmer for another 5 minutes until liquid has reduced.
  6. Remove from heat and add parsley. Season with salt and pepper.
  1. For the Béchamel Sauce:
  2. Meanwhile in a saucepan melt the butter over medium heat.
  3. Add flour and mix with a wooden spoon. Continue to cook for 2 minutes.
  4. Whisk in the milk and continue cooking until it thickens, about 2 minutes.
  5. Add Gruyère cheese and keep at a medium low heat until it is completely incorporated. Set aside.
  1. For the Melt:
  2. 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.
  3. Place in a frying pan on medium heat and cook for about 2 minutes on each side.
  1. For Serving:
  2. Remove, cut in half and add a spoonful of remaining mushroom mixture on top.
  3. Garnish with more grated cheese as desired and serve.

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