Croque Madame with Mushrooms

Cuisine

French-Inspired

Servings

4

Total time

45 min

Prep

15 min

Cook

30 min

Difficulty

hard

Ingredients

• 8 Count White sandwich bread - 8 (slices)
• 12 Ounce Cremini mushrooms, sliced - 12 (ounces), sliced
• 6 Ounce Cabot Seriously Sharp cheddar cheese with manufacturer-confirmed vegetarian enzymes, grated - 6 (ounces), Manufacturer-confirmed vegetarian enzymes.
• 1.5 Cup Whole milk - 1 1/2 (cups)
• 3 Tablespoon All-purpose flour - 3 (tablespoons)
• 4 Count Large eggs - 4 (count)
• 4 Tablespoon Unsalted butter - 4 (tablespoons), Used in divided amounts for béchamel and brushing the bread.
• 2 Tablespoon Olive oil - 2 (tablespoons), Used in divided amounts for mushrooms and eggs.
• 1 Teaspoon Dijon mustard - 1 (teaspoon)
• 0.75 Teaspoon Kosher salt - 3/4 (teaspoon), Used in divided amounts for béchamel, mushrooms, and eggs.
• 0.5 Teaspoon Ground black pepper - 1/2 (teaspoon), Used in divided amounts for béchamel and mushrooms.

Instructions

1. Preheat and prep

   1. *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.

2. Make the béchamel base

   2. 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*.

3. Finish the cheese sauce

   3. 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*.

4. Sauté the mushrooms

   4. 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*.

5. Toast the bread

   5. *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*.

6. Assemble the sandwiches

   6. 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*.

7. Broil until golden

   7. 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.

8. Fry the eggs

   8. 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*.

9. Finish and serve

   9. *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*.