Recipe & photography © Elise Dumas
Hearty and surprisingly versatile, mushrooms are a fall classic. In our Sep/Oct 21 issue, you can discover five delicious ways to enjoy their woody flavors this season with five recipes from MFCH Magazine Contributor Elise Dumas.
SUBSCRIBE TO THE MAGAZINE
Below, we treat you to one of Elise’s autumn-inspired mushroom recipes she created for us. You’ve heard of the French classic, Croque-Madame, but have you ever tried a Mushroom Croque-Madame?
Find the recipe below – bon appétit!
- 8 slices whole-wheat bread
- 4 eggs
- 8 large handfuls of fresh spinach
- 5 cups (400 g) button mushrooms, cleaned + finely sliced
- 1 ¼ cups (100 g) chanterelles, cleaned + finely sliced
- 2 ½ cups (200 g) Gruyère, finely sliced
- 3 large handfuls grated cheese (Gruyère or Comté)
- 2 shallots, peeled + diced
- ⅔ cup (15 cl) semi-skimmed milk
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (20 g) butter
- Salt & pepper
- Olive oil
Heat the oven to 360 ℉ (180 ℃). Warm the butter in a pan with some olive oil, then add the shallots and mushrooms. Once they’re golden, add the spinach and let it wilt. When it is cooked down, add the soy sauce and season as needed (you won’t need salt, as soy sauce is already high in sodium). Cook for a few more minutes before setting to one side.
To prepare the Croque-Madames, start by layering the sliced Gruyère on a slice of bread. Cover the cheese with 2 tbsp of the mushroom and spinach mix, then add more sliced cheese. Close the sandwich with a second bread slice and cover with grated cheese.
Arrange the Croque-Madames in an oven dish, then cover them evenly with the milk (this keeps the center soft during cooking). Top with pepper, and cook them in the oven for 20 to 30 minutes. You can finish them under the grill to make the tops golden.
Fry the eggs in a pan and place them on the Croque-Madames just as they are coming out of the oven.