Welsh with mushrooms
Difficulty level: easy
Servings 2 people
Ingredients
- 2 large slices country bread
- 300 g mushrooms from Paris
- 2 c. tbsp parsley ax
- 20 g butter
- 200 g cheddar in block
- 8 cl beer amber
- 2 c. coffee cornstarch
- 1 c. coffee mustard
- Salt
- Pepper
Instructions
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Turn the oven grill on high. Arrange the slices of bread on a baking sheet and lightly toast them for 2 minutes on each side. Reserve out of the oven.
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Wash and slice the mushrooms. Cook them for 5 minutes in a pan with the butter over medium-high heat. Add the parsley, reserve a few mushrooms for decoration.
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Gently heat the diced cheddar in a saucepan, stirring constantly. When the cheese is melted and smooth, dilute the starch in a little beer and add it, the mustard and the rest of the beer to the pan. Mix, still on the heat, until you have a homogeneous mixture.
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Mix 2/3 of this sauce with the mushrooms and spread the preparation on one of the slices of bread. Arrange the second slice on top and cover with the remaining cheese sauce.
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Return to the oven for 3 to 5 minutes, monitoring the cooking for a golden result. Add the reserved mushrooms on top and immediately cut the sandwich in half and serve with a green salad.
© Annelyse Chardon for Interfel
