A (7)

65

july 2016

yogajournal.com.au

SHIITAKE MUSHROOM

CROQUE MONSIEUR

MAKES 4 SANDWICHES

SHIITAKE MUSHROOMS REPLACE HAM IN THIS

CLASSIC FRENCH CAFÉ SANDWICH.

4 ½ Tbs. butter, divided, plus additional soft butter for spreading

½ kg. shiitake mushrooms, stemmed and sliced

½ cup finely chopped shallots

1 ½ Tbs. all-purpose flour

1 ¼ cups low-fat milk

⅓ cup plus 8 tsp. finely grated Parmesan cheese, divided

2 pinches ground nutmeg

8 slices country white bread

1 cup coarsely grated Swiss cheese (85 g.)

1 Melt 3 Tbs. butter in large nonstick skillet over medium-high heat. Add mushrooms

and shallots, and sauté 10 to 12 minutes, or until mushrooms are deep brown.

Season generously with salt and pepper, if desired. Transfer to plate to cool.

2 Melt remaining 1 ½ Tbs. butter in a heavy medium saucepan over medium-low heat.

Add flour and stir until the mixture bubbles. Whisk in milk. Boil 1 minute, or until thickened,

whisking constantly. Remove from heat. Stir in ⅓ cup Parmesan and nutmeg. Season with

salt and pepper, if desired. Set aside.

3 Butter one side of each of 8 bread slices. Place 4 slices buttered-side down on a large

baking sheet. Top each with ¼ mushroom mixture, then sprinkle each with ¼ cup Swiss

cheese. Top with remaining bread slices, buttered-side up.

4 Preheat broiler. Heat large nonstick skillet over medium-high heat. Add

2 sandwiches, and cook 3 minutes per side, or until browned. Repeat with remaining

sandwiches, and return sandwiches to baking sheet.

5 Spoon sauce over sandwiches, spreading to edges. Sprinkle each with 2 tsp.

Parmesan. Boil 3 to 5 minutes, until bubbling and brown in spots, monitoring carefully.

Transfer sandwiches to plates with spatula.

PER SANDWICH 622 CAL; 21 G PROT; 33 G TOTAL FAT (19 G SAT FAT); 61 G CARB; 85 MG CHOL; 823

MG SOD; 5 G FIBRE; 10 G SUGARS

Shiitake

Thin-capped shiitakes may be available in

supermarkets year-round, but the mass-distributed

options offer only a hint of how good the mushroom

can be. Look for shiitakes that are pale, plump, and

unwrinkled, with tender stems, and cook for at least

10 minutes to remove any astringent flavour.

Bag it!

Store fresh mushrooms in a
paper bag in the refrigerator
to keep them dry and protected
from light.