Mushroom Croque-Monsieur

Ingredients

For 4 servings

• •8 8 Small slices of wheat flour & chickpeas Jacquet
• •1 c. à soupe 1 tablespoons of Dijon mustard
• •4 tranche 4 slices of cheddar
• •4 tranche 4 slices of gruyère
• •4 4 strands of chiseled parsley
• •salt and pepper
• •250 g 250 g fungus
• •2 2 yellow onions
• •20 g 20 g butter
• •1 gousse 1 clove of garlic
• •1 c. à soupe 1 tablespoons balsamic vinegar
• •1 pincée 1 pinch of sugar
• •1 1 egg yolk
• •1 c. à café 1 teaspoon mustard
• •10 cl 10 cl rapeseed oil
• •cider vinegar (a few drops)

Method

1. 1.Wash and mince mushrooms into slats.
2. 2.Peel and slice onions. Peel and chop finely.
3. 3.In a skipper, over low heat, melt onions in butter. Add salt, pepper and cook stirring regularly until onions turn brown. Add mushrooms, garlic, balsamic vinegar, sugar and cook stirring regularly until the mushrooms have returned all their water.
4. 4.Prepare mayonnaise: Mix the egg yolk and mustard. Add the rapeseed oil to the whisk, in fillet. Dilute the salt with a few drops of vinegar. Pepper.
5. 5.Spread the slices of bread with a very thin layer of mustard. Place on 4 slices, mustard side, cheddar slice. Cover with caramelized mushrooms and onions, finish with a slice of gruyère. Close the croque-monsieur, the mustard side on the gruyère. Slightly press the croque-monsieur to bind, and spread both sides of a very light layer of mayonnaise.
6. 6.Cook the croque-monsieur in a skillet over medium heat, without fat, 3 minutes on either side, or in a croque-monsieur apparatus.
7. 7.Cut the croque-monsieur in half when serving. Sprinkle with chopped parsley.