LCBO Food & Drink Holiday 2020

BRUNCH AT HOME

Mushroom Monsieur

5 Bake in centre of preheated oven until hot and cheese is melted, 7 to 10 minutes. 6 Meanwhile, prepare salad. Whisk vinegar with shallot, mustard, honey and salt in a large bowl. Pouring in a very thin steady stream, slowly whisk in oil. Add greens. Toss to coat. 7 Pull leaves from thyme sprigs and sprinkle warm sandwiches with thyme leaves. Serve with gherkins and the prepared salad.

Remove to a plate. Repeat with remaining butter, oil and mushrooms. 3 Preheat oven to 350 F (180 C). 4 Assemble sandwiches on a large parchment-lined baking sheet. Spread cut sides of the top halves of croissants with Dijon. Divide and spread bécha- mel over cut sides of bottom halves of croissants. Divide and top béchamel with mushrooms. Sandwich bottom and top halves. Sprinkle with Gruyère.

melt butter until bubbling. When bubbling, stir in flour. Slowly whisk in milk. Continue whisking until smooth and thickened, 3 to 4 minutes. Remove from heat. Stir in salt, nutmeg and pepper. Set aside. 2 Meanwhile, to prepare mush- rooms, add 2 tbsp (30 mL) butter and 1 tbsp (15 mL) oil to a large frying pan. Set over medium-high heat. When bubbling, add half of mushrooms. Season with salt and pepper. Stir to coat. Cook, stirring o en until lightly golden and so ened, about 7 minutes.

Load up this famously decadent French-style sandwich with any kind of mushrooms from meaty king to delicate enoki. This sand- wich benefits from a mix of your favourite fungi.

BÉCHAMEL 1 ⁄ cups (375 mL) milk, preferably whole milk 3 tbsp (45 mL) butter

Makes 6 servings

3 tbsp (45 mL) all-purpose flour Generous pinches of kosher salt Scant ⁄ tsp (1 mL) freshly grated nutmeg Generous grinding freshly ground black pepper MUSHROOMS ⁄ cup (60 mL) butter, divided 2 tbsp (30 mL) extra virgin olive oil, divided 1 lb (455 g) mixed mushrooms, such as maitake, enoki, oyster, king and cremini, torn or sliced, divided SANDWICHES 6 croissants, sliced in half 2 tbsp (30 mL) grainy Dijon mustard 1 ⁄ cups (375 mL) coarsely grated Gruyère SALAD 3 tbsp (45 mL) white wine vinegar 1 shallot, finely chopped 1 tsp (5 mL) Dijon mustard 1 tsp (5 mL) honey, preferably wildflower or lavender Generous pinch salt ⁄ cup (60 mL) extra virgin olive oil 12 cups (3 L) escarole or other bitter salad greens like frisée 6 fresh thyme sprigs 18 gherkins 1 Prepare bechamel. Heat milk in a small saucepan set over medi- um heat until warm. In a medium saucepan set over medium heat,

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HOLIDAY 2020 FOOD & DRINK