A
croque-monsieur is a hot ham and cheese (typically
emmental or
gruyere) grilled sandwich. Basically a gourmet grilled cheese! It originated in France as a fast-food snack served in cafes and bars. More elaborate versions come coated in a
mornay or
bechamel sauce.
The name is based on the verb croquer ("to crunch") and the word monsieur ("mister")—the reason behind the combination of the two words is unclear—and is colloquially shortened to croque. While the origins of the croque-monsieur are unknown, the first recorded appearance on a Parisian menu was in 1910. Its earliest mention in literature appears to be in volume two of Proust's Remembrance of Things Past (1918).
I came across this variation on the Epicurious website while searching for some vegetarian brunch ideas.
Enjoy!
Stacy
MUSHROOM CROQUE-MONSIEUR
Adapted from Epicurious
Makes 6 sandwiches
Ingredients:
Mornay sauce:
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons all purpose flour
- 1 1/2 cups whole milk
- 1 bay leaf
- 1/2 cup finely grated Parmesan cheese
- Pinch of freshly grated nutmeg
Sandwiches: - 1 cup crimini (baby bella) or white button mushrooms, sliced
- 1 cup shiitake or oyster mushrooms, sliced
- 3 tablespoons butter, room temperature, divided
- 1 tablespoons olive oil
- 2 tablespoons minced shallot
- 12 1/3-inch-thick slices good bread
- 12 slices Gruyère or emmental cheese
- 2 tablespoons grated Parmesan cheese
- Fresh basil leaves (optional)
- Sprinkle of paprika for color
For mornay sauce: Melt butter in heavy-medium saucepan over medium heat. Add flour; stir until pale golden, about 2 minutes. Whisk in milk. Add bay leaf. Increase heat to medium-high; whisk until mixture begins to boil. Reduce heat to medium; stir until sauce coats back of spoon, about 5 minutes. Remove from heat. Add cheese and nutmeg. Season with salt, and pepper.
For sandwiches:
Clean and slice mushrooms. Melt 1 tablespoon of butter and 1 tablespoon olive oil in large skillet over medium-high heat. Add mushrooms and shallot; stir until mushrooms are browned and dry, about 8 minutes. Transfer to plate to cool.
Preheat broiler. Spread remaining butter over 1 side of bread slices. Place bread, buttered side up, on rimmed baking sheet. Broil until golden, watching closely and rotating sheet halfway through broiling, about 3 minutes. Cool bread.
Preheat oven to 450°F. Turn 6 bread slices over; top with sliced cheese and mushroom mixture. Top with remaining bread slices, broiled side up. Press to compress. Spread about 2 tablespoons sauce over sandwiches, leaving 1/3-inch plain border. Sprinkle with grated Parmesan.
Bake sandwiches until cheese inside melts and cheese on top turns golden, about 10 minutes. Top with basil and paprika, if desired.
Recipe Courtesy of Epicurious (they put the mushrooms on the outside of the sandwich in the sauce....um...like duh? Wouldn't it be better inside!!!!!!!!
Image courtesy of Google Images
Sonja christens her tug
Brian took a ride on the Halle H. 
Thankfully, the rains stopped and the sun came out, long enough for a few tug boat rides. There was a lovely reception following the christening....lots of good food, beer and wine.
Enjoy!
