Croque Monsieur with Mushrooms

Cuisine

French-Inspired

Servings

4

Total time

30 min

Prep

10 min

Cook

20 min

Difficulty

hard

Ingredients

• 12 Ounce Cremini mushrooms, sliced - 12 oz (340 g), Metric equivalent: 340 g.
• 8 Count Sandwich bread - 8 slices (about 280 g), About 280 g total.
• 6 Ounce Cabot Seriously Sharp Cheddar Cheese block, grated - 6 oz (170 g), Metric equivalent: 170 g. Use cheese identified by the manufacturer as made with vegetarian-friendly microbial enzymes.
• 1.5 Cup Whole milk - 1 1/2 cups (360 ml), Metric equivalent: 360 ml.
• 3 Tablespoon Unsalted butter - 3 tbsp (42 g), Metric equivalent: 42 g. Divided: 1 tablespoon for mushrooms and 2 tablespoons for béchamel.
• 2 Tablespoon All-purpose flour - 2 tbsp (16 g), Metric equivalent: 16 g.
• 2 Tablespoon Dijon mustard - 2 tbsp (30 ml), Metric equivalent: 30 ml.
• 0.75 Teaspoon Kosher salt - 3/4 tsp (4 g), Metric equivalent: 4 g. Divided: 1/2 teaspoon for mushrooms and 1/4 teaspoon for béchamel.
• 0.5 Teaspoon Black pepper, freshly ground - 1/2 tsp (1 g), Metric equivalent: 1 g.
• 0.13 Teaspoon Ground nutmeg - 1/8 tsp (0.25 g), Metric equivalent: 0.25 g.

Instructions

1. Prep mushrooms, cheese, and bread

   1. 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.

2. Sauté mushrooms

   2. 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.

3. Make béchamel

   3. 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.

4. Toast and fill sandwiches

   4. 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*.

5. Top sandwiches

   5. 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.

6. Broil and rest

   6. Broil until the tops are *bubbling and browned in spots*, *2 to 4 minutes*. Rest *2 minutes* before serving so the *béchamel sets slightly*.