ENTLEBUCH WOODLAND SLICES

• 5 slices brown bread (toasted)
• 150 g parma ham, sliced (you can sub prosciutto or in a pinch any thin sliced high quality ham)
• 250 g emmenthaler cheese, sliced
• 400 g mushrooms, sliced not too thin
• 1 shallot (chopped)
• 40 g butter
• 20 g flour
• 1 dl dry white wine
• 1 dl brown stock
• 1 dl cream
• marjoram
• salt
• pepper (freshly ground)
• parsley (chopped)
• 5 unpeeled pears, poached in syrup (optional)

1. Cover the slices of toasted bread with ham, reserving 1 ham slices.
2. Sweat the mushrooms in the butter with the shallot.
3. Mix in the flour seasoning (except marjoram), white wine and brown stock and simmer for 5 minutes.
4. Add the cream and marjoram, quickly bring to a boil, the remove from the heat.
5. Adjust the seasoning.
6. Place 3/4 of the mushrooms on top of the ham and bread slices.
7. Cover each with the reserved slice of ham and a slice of cheese.
8. Brown under the grill.
9. Garnish with the remaining mushrooms and chopped parsley.
10. Serve on a plate with thin slices of hot pear.

brown bread, parma ham, emmenthaler cheese, mushrooms, shallot, butter, flour, white wine, brown stock, cream, marjoram, salt, pepper, parsley, syrup

Taken from www.food.com/recipe/entlebuch-woodland-slices-522869 (may not work)