• 6servings
  • 35minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C, D
MineralsCopper, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Pound Mushrooms, cleaned, trimmed and sliced

  2. 2 Shallots, finely minced

  3. 1 Bunch Parsley, chopped

  4. 6 Slices Country Bread

  5. 2 Cloves Garlic

  6. 6 Tablespoons butter

  7. 4 Tablespoons Olive Oil

  8. 1/4 cup white wine

  9. 2 Tablespoons Flour

  10. 2 Cups Milk

  11. pinch of cayenne pepper

Instructions Jump to Ingredients ↑

  1. Toast the slices of bread, rub the garlic on both sides, brush olive oil on one side, and place in the oven to toast until golden brown.

  2. Meanwhile, heat 2 Tablespoons of butter in a large skillet until the foam subsides. Add the shallot and cook for about two minutes, then add the mushrooms and brown, continue cooking until the juices reduce. Add salt and pepper. Add the wine, and deglaze. Make the bechamel by cooking three Tablespoons butter with two Tablespoons flour, salt, pepper, and cayenne. Add the milk slowly, whisking to prevent lumps. Add ½ the bechamel to the mushrooms and mix in about ½ cup of chopped parsley. Lay four slices of toasted bread on the bottom of a casserole dish. Pour the mushrooms over the bread. Sprinkle a little more parsley on top. Break up the remaining pieces of toast, and place on top (they won’t cover the entire dish). Now spoon the remaining bechamel on top of the entire caserrole, try to cover the whole thing. Optional: sprinkle with grated gruyere. Bake in a 400 degree oven until golden brown and bubbly.


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