Creamy homemade béchamel sauce and caramelized shallots + mushrooms make this comforting, vegetarian croque madame an absolute, brunch-worthy, delicacy.
I always dream of one day running a bed and breakfast. Especially the breakfast part – greeting guests with a cozy, warm, bright meal, preparing them for a brand new day away from home, full of possibilities and adventures.
This is basically exactly what I’d love to serve. Of course I’d be the cool host that asks them if they have any allergies or food restrictions. And yes, this dish does have eggs, dairy and wheat. But boy, if they ain’t against those, I’d be the happiest host if I could serve this to big, eager smiles!
For those of you folks that will be entertaining during these holidays, lodging relatives or friends – you can consider treating those lucky guests to this ultimate of brunch goodness.
I came up with my recipe for creamy mushroom croque madame after trying Levure Bakery’s version. Of course I fell in love with it. You’ll know what I mean when you try a bite of this. It’s simply not feasible to drive and eat there every time I crave this, so I made my own.
Thick, toasted bread slices will be topped with mushrooms + shallots and a homemade béchamel sauce. Can you see how creamy the sauce is? Once you learn how to make this french sauce you’ll realize how (incredibly) easy and (incredibly!) useful it is. Check out this recipe for cod au gratin – the béchamel sauce really makes this deliciousness come together.
You’ll need an actual loaf of bread. Ideally a nice sourdough but most anything (savory) should work fine. Cut slices into as thick as will fit in the toaster and toast the bread until it’s crispy.
Layer the toasted bread onto an oven safe dish and top each bread with caramelized shallots and mushrooms.
Drizzle creamy béchamel sauce over the mushroom goodness, sprinkle gruyere cheese to taste and broil for a couple of minutes. Top it off with a fried egg and breakfast is served!
- 8oz pack of mushrooms, about 11-15, sliced
- 1 medium shallot, thinly sliced
- 1 tablespoon butter
- 3 springs thyme, more to taste
- 3-5 thick slices of bread
- ⅓ cup gruyere cheese, more to taste
- 1-3 pasture-raised eggs
- 2 tablespoons butter
- 2 teaspoons flour, I use jovial's organic einkorn flour
- ¾ cup whole milk, warmed
- ⅓ cup grated parmesan cheese
- Start by making the béchamel sauce. In a small sauce pan melt butter over medium heat. Add flour and whisk. Add warm milk little by little, while continuously whisking. It will first create a cookie dough consistency, keep whisking and slowly adding milk until you've added it all and the sauce is thick. Add a pinch of salt and parmesan cheese and turn off the heat. Mix well and set aside.
- In a medium pan, sauté shallot in a bit of butter until slightly caramelized, about 1 or 2 min. Transfer to a plate or bowl and set aside.
- Add the rest of the butter and sauté mushrooms over high heat. Add two pinch of salt and thyme leaves. Cook mushrooms until most of the liquid has evaporated, reducing heat as necessary. Turn off heat and set aside.
- Toast bread slices in a toaster or on a pan, until crispy.
- Layer toasted bread in an over safe dish. Sprinkle caramelized shallots and mushrooms over the bread. Drizzle béchamel sauce over the mushrooms (if béchamel has hardened too much you can warm it up a bit on low heat). Sprinkle gruyere cheese.
- Broil in the oven for about 3-6 minutes until cheese has melted and begins to bubble.
- While dish is broiling, fry eggs in a bit of butter. Top off the croque madame with an egg when you serve it!