Cheezy Mushroom Melt Recipes

CHEEZY MUSHROOM MELT

Cheezy Mushroom Melt image

Make this melt for breakfast or lunch: creamy, earthy and cheesy, you can't go wrong! Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 loaf bread, sliced
1 tablespoon olive oil
10 cipollini onions, quartered
1 lb mixed mushrooms, sliced
1 garlic clove, minced
1 cup veal stock
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup grated gruyere cheese
salt & freshly ground black pepper

Steps:

For the mushrooms:.
In a saucepan on medium heat, add 1 tablespoon olive oil. Add onions and mushrooms and saute for 5 minutes, or until slightly brown. Add garlic and continue cooking for 1 minute. Add veal stock and simmer for another 5 minutes until liquid has reduced. Remove from heat and add parsley. Season with salt and pepper.
For the bechamel sauce:.
Meanwhile, in a saucepan melt the butter over medium heat. Add flour and mix with a wooden spoon. Continue to cook for 2 minutes. Whisk in the milk and continue cooking until it thickens, about 2 minutes. Add Gruyere cheese and keep at a medium low heat until it is completely incorporated. Set aside.
For the melt:.
Butter each piece of bread on one side. Spoon the mushroom mixture onto the unbuttered side of the bread, top with cheesy bechamel sauce and cover with another slice of bread. Place in a frying pan on medium heat and cook for about 2 minutes on each side.
For serving:.
Remove, cut in half and add a spoonful of remaining mushroom mixture on top. Garnish with more grated cheese as desired and serve.

Nutrition Facts : Calories 513, Fat 23.4, SaturatedFat 11.3, Cholesterol 53.5, Sodium 683.1, Carbohydrate 56.8, Fiber 2.5, Sugar 4.4, Protein 18.2

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