Croque with Gouda and mushroom hash

Croque with Gouda and mushroom hash

For The Mushroom Hash:

12 oz. fresh mushrooms, stemmed
and wiped clean
1 tsp. fresh lemon juice
1 Tbs. butter or extra-virgin Olive oil
2-3 large shallots, minced
1 1/2 Tbs. Cognac
2 Tbs. finely chopped fresh flat-leaf
parsley
Sea salt
Fresh ground black pepper

For The Croques:

4 slices (about 1/2 inch thick) dense
white sandwich or whole wheat bread
2 Tbs. (1/4 stick) butter, room temperature
2 oz. thinly sliced aged Gouda cheese
(about 6 slices)

For Mushroom Hash:

Cut any large mushrooms into quarters. Cut smaller
ones in half. Place the mushrooms and lemon juice
in a food processor and finely chop, running the
machine in short bursts and working in several
batches if necessary, so you don't crowed the bowl.
Do not over process or you'll reduce the mushrooms
to mush.

Melt the butter in a frying pan over medium heat.
Add the shallots and garlic and cook until just
beginning to brown, about 3 minutes, stirring with
a wooden spoon. Add the Cognac and bring to a
boil; it will evaporate almost immediately, leaving
a flavorful residue. Add the mushrooms and the
parsley and increase the heat to high. Cook until
all the mushroom juices have evaporated and the
mixture is thick and concentrated, 4-6 minutes,
stirring with a wooden spoon. Taste for seasoning,
adding salt and pepper to taste; the mushroom
hash should be highly seasoned. Let cook to room
temperature, then refrigerate, covered, until ready
to use. The recipe can be prepared up to a day
ahead to this stage.

Brush or wipe your GFG with cooking oil
and preheat. Please, do not use an aerosol
(can) spray. Your grill will last a lot longer,
and will thank-you for it. Also, by not using
an aerosol spray you will be doing your part
to go green, and help the environment.

Make the Croques:

Using a knife or pastry brush, spread or brush both
sides of the slices of bread with the butter, buttering
once side of each slice more heavily that the other.
Place 2 slices of bread on a work surface, with the
less heavily buttered side facing up. Arrange the
cheese slices on top, trimming them so they come
just to the edges of the bread. Place the cheese
trimmings in the center of the sandwiches. Spoon
the mushroom mixture on top, dividing it evenly
between the 2 sandwiches and spreading it out to
the edges of the bread. Place the remaining 2 slices
of bread on top, with the more heavily buttered
side facing up.

Using a spatula, transfer the sandwiches to the hot
grill and gently close the lid. Grill the sandwiches
until the bread is browned and crisp and the cheese
is melted, about 5 minutes. Serve at once.

After serving the grilled food, make sure that
your grill is unplugged. Put a wet cloth that
can be washed and re-used in your grill and
close the lid. In 10 to 30 minutes, the grill will
almost wipe clean.