Entlebuch Woodland Slices
Yield
5 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | slices |
bread
toasted |
|
| ½ | cup |
ham
smoked |
*
|
| 1 | cup |
emmentaler cheese
shredded |
*
|
| 2 | cups |
mushrooms
|
*
|
| 1 | each |
shallots
chopped |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
parsley leaves
chopped |
*
|
| 5 | each |
pears
poached in syrup |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | slices |
bread
toasted |
|
| 118 | ml |
ham
smoked |
*
|
| 237 | ml |
emmentaler cheese
shredded |
*
|
| 473 | ml |
mushrooms
|
*
|
| 1 | each |
shallots
chopped |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
parsley leaves
chopped |
*
|
| 5 | each |
pears
poached in syrup |
|
Directions
Cover the slices of toasted bread with rhe ham, reserving 1 ham slices/servings.
Sweat the mushrooms in the butter with the shallot.
Mix in the flour, seasoning (except marjoram), white wine and brown stock and simmer for 5 minutes.
Add the cream and marjoram, quickly bring to a boil, the remove from the heat.
Adjust the seasoning.
Place ¾ of the mushrooms on top of the ham and bread slices.
Cover each with the reserved slice of ham and a slide of cheese.
Brown under the grill.
Garnish with the remaining mushrooms and chopped parsley.
Serve on a plate with thin slices of hot pear.
