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Grilled Cheese with Mushroom Ketcup and Apple Compote https://www.metro.ca/userfiles/image/recipes/grilled-cheese-ketchup-de-champignon-10548.jpg PT20M PT30M PT50M
Home mushroom ketchup:Cut the mushrooms into evenly sized pieces.Preheat a frying pan over medium-high heat.Add the grapeseed oil, mushrooms and shallots and sauté until evenly browned.Add the minced garlic and cook until golden.Add the tomatoes.Deglaze with sherry vinegar.Add the brown sugar and reduce heat to medium-low.Cook for 10 minutes, stirring occasionally.If the mixture is too runny, let it reduce. Season with salt and pepper.Remove from heat and let cool.Purée in a food processor until the ketchup is smooth but still has some texture.Heat the oil in a saucepan over medium heat; add the mushrooms, cook until golden and infuse with the sprig of rosemary. Set aside.Apple shallot compote:Core and peel the apples.Cut into medium-sized pieces and set aside.Peel and mince the shallots. Set aside.Preheat a frying pan over medium heat.Gently heat the olive oil, add the apples and cook until golden.Add the shallots, stir, and cook until nicely browned.Deglaze with apple cider vinegar and scrape the pan to collect all the juices. Reduce heat to low, add the maple syrup and season with salt and pepper.Stir and reduce to compote consistency. Let cool.Grilled cheese:Spread ketchup evenly on one side of each of six slices of bread; garnish with cheese, fried oyster mushrooms, fresh spinach, sliced apple and apple shallot compote.Cover with the remaining slices of bread and brush the sandwiches with olive oil.Heat the oil in a large non-stick pan over medium heat.Grill a few sandwiches at a time, for 3 minutes per side or until the bread is golden and the cheese is melted.Cut the sandwiches in half. Serve immediately.
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12 slices Bon Matin seed lovers bread 1 1/2 cup (375 mL) Migneron de Charlevoix cheese, grated 1 1/2 cup (375 mL) fresh spinach 1 Tbsp. (15 mL) olive oil 1 3/4 cup (475 mL) fried oyster champignons 1 sprig rosemary homemade mushrooms ketchup: 2 cups (500 mL) fresh mushrooms 1/4 cup (60 mL) Roma Tomato, peeled and drained 1/4 tasse (60 mL) shallots, chopped 2 cloves garlic, minced 1 1/2 Tbsp. (25 mL) sherry vinegar 1 1/2 Tbsp. (25 mL) grape seed oil 1 1/2 Tbsp. (25 mL) brown sugar apple shallot compote: 4 McIntosh apples, cored and peeled 1 cup (250 mL) shallots, minced 2 Tbsp. (30 mL) apple cider vinegar 2 Tbsp. (30 mL) maple syrup 1 apple, thinly sliced
Grilled Cheese with Mushroom Ketcup and Apple Compote

Grilled Cheese with Mushroom Ketcup and Apple Compote

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6
portions
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 12
    slices Bon Matin seed lovers bread
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  • 1 1/2 cup
    (375 mL)
    Migneron de Charlevoix cheese, grated
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    250 g


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  • 1 1/2 cup
    (375 mL)
    fresh spinach
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  • 1 Tbsp.
    (15 mL)
    olive oil
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  • 1 3/4 cup
    (475 mL)
    fried oyster champignons
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  • 1
    sprig rosemary

  • homemade mushrooms ketchup:
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  • 2 cups
    (500 mL)
    fresh mushrooms
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  • 1/4 cup
    (60 mL)
    Roma Tomato, peeled and drained
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  • 1/4 tasse
    (60 mL)
    shallots, chopped
  • 2
    cloves garlic, minced
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  • 1 1/2 Tbsp.
    (25 mL)
    sherry vinegar
  • 1 1/2 Tbsp.
    (25 mL)
    grape seed oil
  • 1 1/2 Tbsp.
    (25 mL)
    brown sugar

  • apple shallot compote:
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  • 4
    McIntosh apples, cored and peeled
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  • 1 cup
    (250 mL)
    shallots, minced
  • 2 Tbsp.
    (30 mL)
    apple cider vinegar
  • 2 Tbsp.
    (30 mL)
    maple syrup
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  • 1
    apple, thinly sliced
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Imprimer ma sélection

Preparation

Home mushroom ketchup:

Cut the mushrooms into evenly sized pieces.

Preheat a frying pan over medium-high heat.

Add the grapeseed oil, mushrooms and shallots and sauté until evenly browned.

Add the minced garlic and cook until golden.

Add the tomatoes.

Deglaze with sherry vinegar.

Add the brown sugar and reduce heat to medium-low.

Cook for 10 minutes, stirring occasionally.

If the mixture is too runny, let it reduce. Season with salt and pepper.

Remove from heat and let cool.

Purée in a food processor until the ketchup is smooth but still has some texture.

Heat the oil in a saucepan over medium heat; add the mushrooms, cook until golden and infuse with the sprig of rosemary. Set aside.

Apple shallot compote:

Core and peel the apples.

Cut into medium-sized pieces and set aside.

Peel and mince the shallots. Set aside.

Preheat a frying pan over medium heat.

Gently heat the olive oil, add the apples and cook until golden.

Add the shallots, stir, and cook until nicely browned.

Deglaze with apple cider vinegar and scrape the pan to collect all the juices. Reduce heat to low, add the maple syrup and season with salt and pepper.

Stir and reduce to compote consistency. Let cool.

Grilled cheese:

Spread ketchup evenly on one side of each of six slices of bread; garnish with cheese, fried oyster mushrooms, fresh spinach, sliced apple and apple shallot compote.

Cover with the remaining slices of bread and brush the sandwiches with olive oil.

Heat the oil in a large non-stick pan over medium heat.

Grill a few sandwiches at a time, for 3 minutes per side or until the bread is golden and the cheese is melted.

Cut the sandwiches in half. Serve immediately.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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