🍄 Croûte aux champignons

Name: Croûte aux champignons
Total time: 30 min
Yield: 2
Cuisine: Switzerland
Ingredients: 2 thick slices rustic bread; 300 g mixed mushrooms, sliced; 1 shallot, chopped; 1 tbsp oil; 150 ml cream; 60 g Gruyère or raclette cheese, grated; Thyme or parsley, salt and pepper

Origin: Switzerland

540kcal

per serving · 200 g

270kcal

per 100 g

20 gProtein10 g / 100 g

32 gFat16 g / 100 g

40 gCarbs20 g / 100 g

Croûte aux champignons is a Swiss and French mountain dish of toasted bread topped with mushrooms simmered in cream, covered with cheese and baked until bubbling. The bread soaks up the creamy sauce underneath while the top stays crisp and golden. It is a warming lunch or supper in Alpine restaurants, usually eaten with a knife and fork and a salad.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: cream, cheese

Contains glutenbecause of: bread

Contains dairybecause of: cream, cheese

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

breadmushroomscreamcheese

Recipe

2 servings30 min

Ingredients

2 thick slices rustic bread
300 g mixed mushrooms, sliced
1 shallot, chopped
1 tbsp oil
150 ml cream
60 g Gruyère or raclette cheese, grated
Thyme or parsley, salt and pepper

Method

Fry the shallot in the oil, add the mushrooms and cook over high heat until golden and the liquid has evaporated.
Pour in the cream, simmer for 3–4 minutes until slightly thickened, season and add the herbs.
Toast the bread and place in an ovenproof dish.
Spoon the mushrooms over the bread and cover with the cheese.
Bake at 220 °C for 8–10 minutes until the cheese is melted and golden.

How to make it lighter

Use half the cream and loosen the mushrooms with a splash of water or vegetable stock.
Choose a thinner slice of bread and pile on more mushrooms.
Halve the cheese and serve with a big green salad.

History

Croûtes — slices of bread baked with a topping — are a long-standing way of using up bread in the Alpine regions of Switzerland and France. The mushroom version is a staple on menus of mountain restaurants and is especially popular in autumn.

Count it in one photo

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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 →