Herb and Mushroom Toasts with Gruyere

Ingredients

2 tbsp unsalted butter

2 tbsp all-purpose flour

3/4 cup milk ideally whole but lowfat should work

gratings nutmeg

salt to taste

black pepper to taste

1 tbsp Dijon mustard

1 1/2 pound fresh mushrooms cremini, white or a mix of wild all work

olive oil

butter

2 tsp mixed fresh herbs such as rosemary, thyme and sage, minced

1 pound loaf hearty white or whole wheat sourdough bread, in 3/4-inch slices

8 ounces gruyere or comte, coarsely grated

fresh flat-leaf parsley, chopped

Equipment

large skillet

baking sheet

foil

Directions

In a large skillet, melt butter over medium heat and then stir in flour until a paste forms. 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 of minutes. Scrape into a bowl and stir in Dijon. Set aside.

Heat oven to 425 degrees F. Line a large baking sheet with foil.

Wipe out skillet and heat over medium-high. Add a mix of olive oil and butter. Once very hot, add 1/3 to 1/2 of mushrooms and herbs and let sear until brown underneath, about 2 to 3 minutes. Continue cooking until tender and any liquid has cooked off, about 5 minutes. Season with salt and pepper. Repeat with remaining mushrooms.

Spread bread in one layer on prepared baking sheet. Schmeer each slice with sauce. Heap each slice with mushrooms. Sprinkle cheese over and press down. Bake for 10 minutes until cheese is melted, then transfer to broiler and cook until tops are browned.

Scatter with parsley and serve with a green salad.