Mushroom Croque with Garlic Béchamel Sauce
Discover this reinvented vegetarian croque-monsieur where Paris mushrooms harmoniously blend with a garlic-infused béchamel sauce. A comforting and elegant dish that will delight lovers of simple yet refined cuisine. The melting texture of mushrooms, the richness of the creamy sauce, and the grated cheese create a symphony of flavors. Perfect for a quick lunch or cozy dinner, this economical recipe is prepared in record time. A vegetarian version of the classic that will pleasantly surprise your guests.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Melt the butter in a saucepan over medium heat. Add the flour and stir for 2 minutes to obtain a white roux.
- 2
Gradually pour in the hot milk while whisking vigorously. Incorporate the finely chopped garlic.
- 3
Let thicken for 4-5 minutes while stirring. Salt, pepper and add nutmeg.
- 4
Clean and slice the mushrooms. Sauté the chopped shallot in butter until translucent.
- 5
Add the mushrooms and cook for 8-10 minutes until the juice evaporates. Salt, pepper and add parsley.
- 6
Mix the cooked mushrooms with the béchamel. Incorporate half of the grated cheese.
- 7
Lightly butter the bread slices. Spread the filling on 2 slices.
- 8
Cover with the remaining slices. Sprinkle with the remaining cheese.
- 9
Bake at 200°C for 10-15 minutes until the top is well gratiné and golden.
- Mushrooms: Don't wash them, wipe them with paper towel to preserve their texture
- Béchamel: Prepare it in advance to save time during assembly
- Cheese: A mix of emmental and comté brings more aromatic complexity
- Bread: Country bread for a more rustic and crispy texture
- Serving: Serve with green salad with sherry vinegar dressing and toasted nuts
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