1124. Grilled Mushroom Toasts

A hearty vegetarian meal done right will make you forget all about meat. It does help that sauteed mushrooms are somewhat meaty in and of themselves, but piling them up high over some rustic crusty toast with wads upon wads of cheese doesn't hurt either.
A touch of mustard flavor beschamel is smeared on the toast before said compilation begins, and while this is a borrowed maneuver from the famous croque, it really works well here, acting as a sort of sauce when hot and bubbly.

Ingredients: makes 6 large toasts

For the sauce:
2 Tbsp butter
2 Tbsp flour
3/4 cup milk
A few gratings nutmeg
salt and pepper, to taste
1 Tbsp Dijon mustard

For the mushroom:
600g fresh mushrooms, thinly sliced
olive oil and butter, as needed
1 Tbsp rosemary, chopped
salt and pepper, to taste

For the assembly:
1 loaf of a hearty bread, in 3/4-inch slices
225g grated kashkaval cheese

Method:

Make the sauce: In a pan , melt butter over medium heat and then stir in flour until a paste forms. Very slowly drizzle in milk, whisking the whole time to keep the mixture smooth. Add nutmeg, salt and pepper and cook, stirring, until mixture has simmered for a couple minutes. It will be thick and get thicker as it cools; this makes for a better spread. Scrape into a bowl and stir in Dijon. Adjust seasonings if needed. Set aside.
Preheat oven to 425F. Line a large baking sheet with foil. Cook the mushrooms: heat a couple tablespoons olive oil or a mix of olive oil and butter in a large pan. Once it is very hot, add the sliced mushrooms, chopped herbs and let sear in pan until brown underneath, about 2 to 3 minutes, before stirring and continuing to cook until tender and any liquid in the pan has cooked off, about 5 more minutes. Season well with salt and pepper.
Assemble and bake: Spread bread in one layer on prepared baking sheet. Smear each all the way to the edges with sauce; you should have exactly enough for a thin coat on each. Heap each slice with mushrooms; use them all. Sprinkle cheese over and press it in a bit with your hand.
Bake for 10 minutes, until cheese is melted, then broil until tops are browned, a few minutes more but keeping an eye on it all the while.
To serve: Scatter with freshly chopped parsley and eat with a knife and fork, preferably with a big green salad on the side.

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