Croque Forestier

Croque Forestier
For each sandwich
100g/3 oz mushrooms, sliced
1 tsp olive oil
Pinch dried rosemary
Pinch dried sage
Salt and freshly ground pepper, to taste
1 tsp whole grain mustard
2 slices rustic, artisan bread, ½-¾ ” wide
¼ cup coarsely grated Gruyère cheese
Pinch Herbes de Provence
¼ pt Béchamel sauce
Double cream

  1. Line a baking sheet with parchment.
  2. Pour olive oil in a large skillet over medium heat
  3. Add mushrooms with rosemary and sage. 
  4. Cook until mushrooms are browned, about 5-6 min, stirring occasionally. 
  5. Season with salt and pepper. 
  6. Set aside.
  7. Stir the mustard into the béchamel sauce
  8. Spread béchamel on one side of each slice of bread, making sure to spread it from corner to corner on each slice. 
  9. Place the bread on the prepared baking sheet. 
  10. Top 1 slice with the mushrooms and some grated cheese. 
  11. Put the remaining béchamel-coated bread slice, béchamel side up, on top of the mushroom/cheese mix. 
  12. Top the sandwich with remaining cheese and sprinkle with Herbes de Provence. 
  13. For extra luxury drizzle with some cream
  14. Bake in oven pre-heated to 220°C until cheese is melted and tops are starting to crisp, about 10 min. 
  15. If you want the top to be more crispy brown, put under the grill for 1 or 2 minutes. 
  16. Serve immediately.