Charcuterie / Hors d'oeuvres

Mushroom Croque-Monsieur

with Jambon de Paris - Cooked Ham - 6 lbs

​6 Servings


10 oz. Jambon de Paris

Mornay Sauce:

​1 1/2 tbsp. Butter

1 1/2 tbsp. All Purpose Flour

1 1/2 cups Whole Milk

1 Bay Leaf

1/2 cup Finely grated Parmesan cheese

Pinch of freshly grated nutmeg

1 tbsp. of Hot Pepper sauce


8 oz. of crimini (baby bella) or button mushrooms

7 tbsp. Butter

2 tbsp. Shallot

12 Slices egg bread

12 oz. Gruyère cheese

3 oz. Gruyère cheese grated

2 tbsp. Grated Parmesan cheese


​Mornay sauce:

Melt butter in heavy medium saucepan over medium heat

Add flour; stir until pale golden (about 2 min.)

Whisk in milk. Add bay leaf. Increase heat to medium-high; whisk until mixture begins to boil. Reduce heat to medium; stir until sauce coats back of spoon (about 5 min.) 

Remove from heat. Add cheese and nutmeg. Season with hot sauce, salt, and pepper


Cut mushrooms

Melt 3 tbsp. butter in large skillet over one medium-high heat. Add mushrooms and shallot; stir until mushrooms are browned and dry (about 8 min.)

Transfer to plate to cool

Preheat broiler

Spread remaining butter over 1 side of bread slices. Place bread, buttered side up to plate

Broil until golden, watching closely and rotating sheet halfway through broiling (about 3 min.)

Preheat oven to 450°F. Turn 6 bread slices over; top with Jambon de Paris and Gruyere cheese. Top with remaining bread slices, broiled side up

Press to compress. Spread about 2 tbsp. of Mornay sauce over sandwiches

Divide mushroom mixture on top of sauce

Sprinkle with grated Gruyère and Parmesan

Bake sandwiches until cheese inside melts and cheese on top turns golden (about 10 min.)


Credit: BonAppetit