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Recipe Detail Page
Mushroom Monsieur
Holiday 2020
Load up this famously decadent French-style sandwich with any kind of mushrooms from meaty king to delicate enoki. This sandwich benefits from a mix of your favourite fungi.
Makes 6 servings
BÉCHAMEL
1½ cups (375 mL) milk, preferably whole milk
3 tbsp (45 mL) butter
3 tbsp (45 mL) all-purpose flour
Generous pinches of kosher salt
Scant 1/4 tsp (1 mL) freshly grated nutmeg
Generous grinding freshly ground black pepper
MUSHROOMS
1/4 cup (60 mL) butter, divided
2 tbsp (30 mL) extra virgin olive oil, divided
1 lb (455 g) mixed mushrooms, such as maitake, enoki, oyster, king and cremini, torn or sliced, divided
SANDWICHES
6 croissants, sliced in half
2 tbsp (30 mL) grainy Dijon mustard
1½ cups (375 mL) coarsely grated Gruyère
SALAD
3 tbsp (45 mL) white wine vinegar
1 shallot, finely chopped
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) honey, preferably wildflower or lavender
Generous pinch salt
1/4 cup (60 mL) extra virgin olive oil
12 cups (3 L) escarole or other bitter salad greens like frisée
6 fresh thyme sprigs
18 gherkins
1. Prepare bechamel. Heat milk in a small saucepan set over medium heat until warm. In a medium saucepan set over medium heat, melt butter until bubbling. When bubbling, stir in flour. Slowly whisk in milk. Continue whisking until smooth and thickened, 3‑to 4 minutes. Remove from heat. Stir in salt, nutmeg and pepper. Set aside.
2. Meanwhile, to prepare mushrooms, add 2 tbsp (30 mL) butter and 1 tbsp (15 mL) oil to a large frying pan. Set over medium-high heat. When bubbling, add half of the mushrooms. Season with salt and pepper. Stir to coat. Cook, stirring often until lightly golden and softened about 7 minutes. Remove to a plate. Repeat with remaining butter, oil and mushrooms.
3. preheat oven to 350°F (180°C).
4. Assemble sandwiches on a large parchment-lined baking sheet. Spread cut sides of the top halves of croissants with Dijon. Divide and spread béchamel over cut sides of bottom halves of croissants. Divide and top béchamel with mushrooms. Sandwich bottom and top halves. Sprinkle with Gruyère.
5. Bake in the centre of preheated oven until hot and cheese is melted, 7 to 10 minutes.
6. Meanwhile, prepare the salad. Whisk vinegar with shallot, mustard, honey and salt in a large bowl. Pouring in a very thin steady stream, slowly whisk in oil. Add greens. Toss to coat.
7. Pull leaves from thyme sprigs and sprinkle warm sandwiches with thyme leaves. Serve with gherkins and the prepared salad.
Makes 6 servings
