Croque Monsieur with Mushrooms

Servings: 4 · Prep: 10 min · Cook: 20 min · Total: 30 min

Ingredients

• 12 oz cremini mushrooms
• 8 slices sandwich bread
• 6 oz Cabot Seriously Sharp Cheddar Cheese block
• 1 1/2 cups whole milk
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 tablespoons Dijon mustard
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground nutmeg

Equipment

Whisk; Spatula; Large skillet; Box grater; Measuring cups and spoons; Rimmed baking sheet; Oven broiler; whisk; spatula; large skillet; box grater; measuring cups and spoons; rimmed baking sheet; oven broiler

Steps

1. Prep mushrooms, cheese, and bread. Set an oven rack about 6 inches from the broiler. Slice the cremini mushrooms and grate the Cabot cheddar, then arrange the bread slices on a rimmed baking sheet.
   • 12 ounces cremini mushrooms — sliced
   • 6 ounces cheddar cheese — grated
   • 8 Count sandwich bread

   Keep fingertips clear of the box grater while grating the cheddar.

2. Sauté mushrooms. Heat a large skillet over medium-high heat and melt 1 tablespoon butter. Add the cremini mushrooms, 1/2 teaspoon salt, and pepper; sauté until browned and the pan is dry, 6 to 8 minutes, then transfer to a plate.
   • 1 tablespoon butter
   • 12 ounces cremini mushrooms — sliced
   • 1/2 teaspoon Kosher Salt
   • 1/2 teaspoon black pepper — freshly ground

   Keep the skillet handle turned inward on the stove while sautéing.

3. Make béchamel. Reduce the heat to medium and melt the remaining 2 tablespoons butter. Whisk in the all-purpose flour for 1 minute, then slowly whisk in the whole milk; simmer until thick enough to coat a spoon, 3 to 4 minutes. Stir in the remaining 1/4 teaspoon salt and nutmeg.
   • 2 tablespoons butter
   • 2 tablespoons all-purpose flour
   • 1 1/2 cups whole milk
   • 1/4 teaspoon Kosher Salt
   • 1/8 teaspoon nutmeg
4. Toast and fill sandwiches. Preheat the broiler to high. Broil the bread until lightly toasted, 1 to 2 minutes per side. Spread Dijon mustard over 4 slices, then top with the sautéed mushrooms and 2 oz of Cabot cheddar.
   • 8 Count sandwich bread
   • 2 tablespoons mustard
   • 2 ounces cheddar cheese — grated

   Watch the bread closely under the broiler because it can toast quickly.

5. Top sandwiches. Close the sandwiches with the remaining bread slices and spoon béchamel over the tops. Sprinkle with the remaining Cabot cheddar and keep the sandwiches on the baking sheet.
   • 4 Count sandwich bread
   • 4 ounces cheddar cheese — grated
6. Broil and rest. Broil until the tops are bubbling and browned in spots, 2 to 4 minutes. Rest 2 minutes before serving so the béchamel sets slightly.

   Use dry oven mitts when handling the hot baking sheet.

   Watch the sandwiches closely under the broiler because the cheese and béchamel can brown quickly.

https://plumtally.com/recipes/croque-monsieur-with-mushrooms-r6pzfwpgd9fo