As we pay greater attention to where our food comes from, our health and the health of what we’re consuming, even the most carnivorous eaters are taking a break from meat – at least occasionally. Of course, it can be challenging to follow Meatless Monday, the international campaign to eat vegetarian on Mondays, without making it Carb-Lovers’ Monday. So we’ve turned to area chefs for a little inspiration. Today, Michel Richard shares his recipe for a ‘Shroomwich.
Serves 4 to 6 as an Appetizer or 4 as a First Course
- 1½ cups Mushroom Jus
- ¾ Heavy Cream
- 2 Shallots, minced
- 1 Large garlic clove
- ¾ cup Mushroom puree
- Fine sea salt and freshly ground black pepper
- Eight ¼ -inch slices Brioche
- 8 thin slices gruyere cheese
- 2 tablespoons (1 ounce) unsalted butter
- Combine the mushroom jus, cream and shallots in a medium saucepan. Using a rasp grater, grate the garlic directly into the pan (or mince the garlic and add it). Bring to a simmer and cook, stirring occasionally, until the liquid is reduced by half, to slightly more than 1 cup. Remove the pan from the heat.
- Place the mushroom puree in a small bowl. One tablespoon at a time, stir 6 tablespoons of the jus mixture into the puree. Season to taste with salt and pepper. Reserve the remaining jus mixture to use as a dipping sauce (set aside at room temperature for up to 30 minutes or refrigerate for longer)
- Lay out 4 pieces of the brioche on your work surface. Trim the slices of cheese to fit the bread and place 1 slice of cheese on each of the 4 pieces of bread. Using a small offset spatula, spread the mushroom mixture over the cheese. Top the mushrooms with the remaining cheese and bread. (At this point, the sandwiches can be wrapped individually in plastic wrap and refrigerated for several hours, or frozen for longer storage. If frozen, defrost before cooking)
- To serve, melt the butter in a small saucepan. Brush the sandwiches on both sides with the melted butter.
- Heat a large nonstick pan over medium heat. When the pan is hot, add the sandwich and brown on both sides. if the cheese is not melted, transfer the sandwiches to a baking sheet and place in a 250°F oven until the cheese has melted.
- Meanwhile, reheat the reserved jus mixture. Cut each sandwich on the diagonal into 4 triangular pieces. Pour the jus mixture into a small bowl, and serve on the side for dipping.