Frédéric's mushroom croque-tartines

Ingredients

12 servings

• 1 kg of button mushrooms
• 12 slices of sandwich bread
• 50 cl of milk
• 200 g of grated Gruyère cheese
• garlic powder
• 60 g of butter
• 70 g of flour
• 12 slices of pancetta (optional)
• 1 drizzle of olive oil

Steps

1. 1

   Once cleaned, sauté the mushrooms in a pan with a drizzle of olive oil and a little garlic.

2. 2

   Melt the butter in a saucepan and add the flour.

3. 3

   Stir until you get a roux (slightly golden texture).

4. 4

   Pour in the milk gradually, stirring constantly, until the mixture thickens.

5. 5

   Add 150g of grated Gruyère and mix.

6. 6

   Blend the cooked mushrooms before adding them to the sauce. Mix everything together and let cool.

7. 7

   Place the slices of white bread side by side on a baking sheet.

8. 8

   Spread about 3 tablespoons of the mushroom mixture in the center of each slice of bread, leaving a slight edge.

9. 9

   Add a little grated Gruyère on top of each slice of bread before baking for 15 minutes at 180°C (it should be nicely browned).

10. 10

    If you wish, you can add a slice of grilled pancetta on top of your croque after cooking.