Croque-Monsieur Forestier (inspired by a dish from Buvette restaurant in Paris)

Ingredients:

1 cup of mushrooms (thinly sliced Shitake, Cremini mushrooms or white button mushroom or a combination of them!)

2 Tablespoons unsalted butter

3 Tablespoons all-purpose flour

2 cups hot milk

½ teaspoon freshly ground black pepper

Pinch nutmeg

6 ounces grated Comté or Gruyère cheese (2 ½ cups)

8 slices rustic bread

Dijon mustard

8 thin slices of Jambon de Paris or any baked ham 

Cooking directions:

1.       Preheat the oven to 400 ⁰ F.

2.       Roast the mushroom for 20 minutes in the oven with olive oil, salt, pepper, and chopped rosemary and sage. Set aside.

3.       Make the Bechamel Sauce by first melting the butter over a low flame in a small saucepan.

4.       Add flour stirring with a wooden spoon for two minutes until fully blended. 

5.       Slowing add heated milk whisking continuously until sauce has thickened.

6.       Add pepper, nutmeg and half of the cheese.

7.       Add the roasted mushrooms and mix thoroughly.

8.       Put the bread in the oven and toast lightly turning each slice after two minutes. Toast another two minutes and remove.

9.       Lightly brush four of the toasted bread halves with mustard.

10.   Top with the ham, two slices each.

11.   Slather each of the four halves with 50% of the Bechamel Sauce.

12.   Top each half with the remaining pieces of bread.

13.   Spread remaining sauce on the bread then top with the remaining grated cheese.

14.   Bake in the hot oven for 5 minutes. 

15.   Turn on the broiler and broil for 3 minutes until bubbly and lightly browned.

16.   Serve with tiny French cornichon pickles.

Serves:  4

Recommended wine:  Ros de Provence, Chenin Blanc, Pinot Blanc, Beaujolais, or St. Emilion