Entlebuch woodland slices

Lucerne recipe

     
Ingredients: (Serves 5 persons / Preparation time: 45 minutes)


5 slices of toasted brown bread


150 g raw smoked ham (such as parma ham), slice


250 g Emmental cheese, sliced


400 g mushrooms in season ( chanterelles, cepes or pleurotes)


1 shallot, chopped


40 g butter


20 g flour


100 ml dry white wine


100 ml brown stock


100 ml cream marjoram, salt, freshly ground black pepper, parsley, chopped


   5 unpeeled pears poached in syrup


Method:


    Cover the slices of toasted bread with the ham- reserving 5 ham slices. 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 majoram to the sauce quickly bring it all to the boil then remove from the heat. Adjust the seasoning. Place 3/4 of the mushrooms on top the ham and bread slices. Cover each with another slice of ham and slice of cheese. Brown under the grill. Garnish with the remaining mushrooms and chopped parsley. Serve on plate with thin slices of hot pear.


*Recommened wine: Riesling-Sylvaner or Dorin