Melting Mushrooms Food

CHEEZY MUSHROOM MELT

Cheezy Mushroom Melt image

Provided by Chuck Hughes

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 loaf of bread, sliced
1 tablespoon olive oil
10 cipollini onions, quartered
1 pound mixed mushrooms, sliced
1 clove garlic, minced
1 cup veal stock
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup grated Gruyere cheese
Salt and freshly ground pepper

Steps:

Chuck Hughes makes this melt for breakfast or lunch: creamy, earthy and cheesy, you can't go wrong!
For the mushrooms: In a saucepan on medium heat, add 1 tablespoon olive oil. Add onions and mushrooms and saute for 5 minutes, or until slightly brown. Add garlic and continue cooking for 1 minute. Add veal stock and simmer for another 5 minutes until liquid has reduced. Remove from heat and add parsley. Season with salt and pepper.
For the bechamel sauce: Meanwhile, in a saucepan melt the butter over medium heat. Add flour and mix with a wooden spoon. Continue to cook for 2 minutes. Whisk in the milk and continue cooking until it thickens, about 2 minutes. Add Gruyere cheese and keep at a medium low heat until it is completely incorporated. Set aside.
For the melt: Butter each piece of bread on one side. Spoon the mushroom mixture onto the unbuttered side of the bread, top with cheesy bechamel sauce and cover with another slice of bread. Place in a frying pan on medium heat and cook for about 2 minutes on each side.
For serving: Remove, cut in half and add a spoonful of remaining mushroom mixture on top. Garnish with more grated cheese as desired and serve.

MUSHROOM & PEPPER MELTS

Mushroom & pepper melts image

This indulgent meal for one with melting cheese and vegetables can easily be doubled up for more diners

Provided by Katy Greenwood

Categories Main course

Time 30m

Number Of Ingredients 7

Ingredients

1 tbsp olive oil
½ red pepper , sliced
1 Portobello mushroom , thickly sliced
1 garlic clove , finely chopped
1 tsp thyme leaf
1-2 slices crusty bread
75g camembert or Brie, sliced

Steps:

Heat the grill to high. Put the oil, pepper, mushroom, garlic and thyme leaves in a bowl. Season well, then toss together.
Heat a griddle pan over a high heat, and cook the pepper and mushroom slices for 10-12 mins, turning every so often, until softened and charred.
Meanwhile, toast the bread on one side until golden. Pile the griddled veg and any of the remaining flavoured oil from the bowl onto the untoasted side of the bread. Top with the cheese and grill for 3-5 mins until bubbling and golden.

Nutrition Facts : Calories 431 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium

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