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Wild Mushroom, Prosciutto, and Gruyere




Source of Recipe


internet


List of Ingredients




2 tb olive oil
2 shallots, minced
8 oz mixed wild mushrooms, trimmed, brushed, and sliced
1/2 ts dried thyme
1/2 ts dried rosemary
8 thick slices egg bread or challah
4 tb honey mustard
4 oz prosciutto or other salty cured ham, sliced thin
4 oz sliced Gruyere cheese
8 slices red or yellow tomatoes, or mixed tomatoes
2 c mixed salad greens

Recipe



Heat the olive oil in a skillet and add the shallots, sauteing for
1 minute over low heat. Increase the heat to medium and add the
mushrooms, thyme and rosemary. Saute, stirring, for 2 minutes,
until mushrooms are softened. Remove mixture from pan and set aside
in a warm place.

Brush the bread on one side with the honey mustard. Cover spread
with a layer of prosciutto, then cheese. Place under a broiler or
in a toaster oven and toast until cheese is melted and golden brown.

Place toasted sandwiches on plates and divide mushroom mixture
among servings. Top with tomatoes and salad greens and remaining
slices of bread. Serve immediately.