Entlebuch woodland slices (luzern)

5 servings

Ingredients

Quantity Ingredient
5 slices Brown bread; toasted
150 grams Raw smoked ham; sliced such as Parma ham
250 grams Emmental cheese; sliced
400 grams Mushrooms in season
1 Shallot; chopped
40 grams Butter
20 grams Flour
1 decilitre Dry white wine
25 g = 1 oz.
1 dl = 3.5 fl. oz.
1 decilitre Brown stock
1 decilitre Cream
Marjoram
Salt
Pepper; freshly ground
Parsley; chopped
5 Unpeeled pears, poached in syrup
2.5 dl = 1 cup

Directions

UNITS CONVERSION

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.

From: Culinary art and traditions of Switzerland, 1992

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