45m$10.78Croque Madame with Mushrooms
This vegetarian French-style toasted sandwich layers sautéed cremini mushrooms, cheesy béchamel made with Cabot Seriously Sharp cheddar, and crisp white sandwich bread. A fully cooked fried egg on top makes it a Croque Madame.
- Cuisine
- French-Inspired
- Energy
- 654 calories per serving
- Protein
- 27.7 g per serving
- Carbs
- 44.8 g per serving
- Fat
- 41.7 g per serving
- Sodium
- 1098 mg per serving
Shopping options
Olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Kosher salt
0.75 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
0%
Unsalted butter
4 Tablespoon
Land O Lakes Unsalted Butter Sticks
13%
Cabot Seriously Sharp cheddar cheese with manufacturer-confirmed vegetarian enzymes, grated
6 Ounce
Cabot Creamery Bar Seriously Sharp Cheddar Cheese
75%
Cremini mushrooms, sliced
12 Ounce
Kroger® Sliced Baby Bella Mushrooms
75%
Ground black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
All-purpose flour
3 Tablespoon
Kroger® Bleached All Purpose Flour
1%
White sandwich bread
8 Count
Kroger® White Sandwich Bread
40%
Large eggs
4 Count
Kroger® Grade A Large White Eggs
33%
Dijon mustard
1 Teaspoon
Kroger® Dijon Mustard
2%
Whole milk
1.5 Cup
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
75%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- white sandwich bread-8 slice
- sliced cremini mushrooms-12 oz
- Cabot Seriously Sharp cheddar cheese with manufacturer-confirmed vegetarian enzymes-6 oz
- whole milk-1.5 cups
- unsalted butter-4 tbsp
- large eggs-4 count
- all-purpose flour-3 tbsp
- olive oil-2 tbsp
- Dijon mustard-1 tsp
- kosher salt-0.75 tsp
- ground black pepper-0.5 tsp
Preheat the broiler with a rack about 6 inches from the heat. Slice the cremini mushrooms and grate the Cabot cheddar if not already prepared.
Keep fingers clear of the knife and box grater while slicing mushrooms and grating cheese.
In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in the flour for 1 minute, then slowly whisk in the whole milk and cook 3 to 4 minutes, until thick enough to coat a spoon.
Whisk in the Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Remove from the heat and stir in 4 ounces Cabot cheddar until the béchamel is smooth and cheesy.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper, then cook 8 to 10 minutes, stirring occasionally, until browned and the pan is mostly dry.
Use care when adding mushrooms to hot oil to reduce splatter.
Melt the remaining 1 tablespoon butter and brush it lightly over the bread slices. Arrange on a rimmed baking sheet and broil 1 to 2 minutes per side, until lightly toasted.
Use oven mitts when handling the hot baking sheet under the broiler.
Spread 4 toast slices with about 2 tablespoons béchamel each, then divide the sautéed mushrooms over them. Top with the remaining toast slices, spoon the remaining béchamel over the sandwiches, and sprinkle with the remaining 2 ounces cheddar.
Broil the sandwiches for 2 to 4 minutes, until the tops are bubbling and spotty golden. Watch closely so the bread and cheese do not burn.
Watch closely under the broiler because bread and cheese can burn quickly.
Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-low heat. Crack in the eggs, season with the remaining 1/4 teaspoon salt, cover, and cook 4 to 6 minutes, until the whites are fully set and the yolks are firm and fully cooked.
Cook eggs until the whites are fully set and the yolks are firm; eggs should reach 160°F if checked with a thermometer.
Top each sandwich with one fully cooked fried egg. The egg on top is the classic distinction that makes this mushroom sandwich a Croque Madame.
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