🍄 Croque forestier

Name: Croque forestier
Total time: 30 min
Yield: 2
Cuisine: France · Paris
Ingredients: 4 slices sandwich bread; Béchamel: 25 g butter, 25 g flour, 300 ml milk, pinch of nutmeg; 250 g mushrooms, sliced; 1 tsp fresh thyme leaves; 1 tbsp olive oil; 80 g Gruyère, grated; Salt and black pepper

Origin: France · Paris

530kcal

per serving · 200 g

265kcal

per 100 g

22 gProtein11 g / 100 g

30 gFat15 g / 100 g

40 gCarbs20 g / 100 g

Croque forestier is a mushroom version of the classic French toasted sandwich. Sliced bread is filled with sautéed mushrooms and thyme, topped with béchamel and grated Gruyère, then baked or grilled until the cheese bubbles and browns. It is crisp outside, creamy and earthy inside, and served hot with a green salad.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: gruyère cheese, béchamel sauce

Contains glutenbecause of: bread, béchamel sauce

Contains dairybecause of: gruyère cheese, béchamel sauce

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

breadmushroomsgruyère cheesebéchamel saucethyme

Recipe

2 servings30 min

Ingredients

4 slices sandwich bread
Béchamel: 25 g butter, 25 g flour, 300 ml milk, pinch of nutmeg
250 g mushrooms, sliced
1 tsp fresh thyme leaves
1 tbsp olive oil
80 g Gruyère, grated
Salt and black pepper

Method

Make the béchamel: melt the butter, stir in the flour for 1 minute, whisk in the milk and simmer until thick. Season with salt, pepper and nutmeg.
Fry the mushrooms in the oil over high heat until golden and dry, add the thyme and season.
Spread a little béchamel on two slices of bread, cover with mushrooms and half the cheese, then close with the other slices.
Top with the remaining béchamel and cheese.
Bake at 220 °C for 10–12 minutes or grill until bubbling and golden.

How to make it lighter

Use one slice of bread per person and serve it open-faced to cut the bread and cheese in half.
Make the béchamel with semi-skimmed milk and halve the Gruyère — a strong-tasting cheese goes further.
Pile in more mushrooms and serve with a large green salad instead of fries.

History

The croque family grew out of the croque-monsieur, which appeared in Paris cafés in the early 20th century. Forestière, 'forest-style', is a common French menu term for dishes made with mushrooms, and this vegetarian variant is found in many cafés and brasseries.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →