Ham and mushroom bake
|100 g||ham — sliced|
|10||bread — white sliced, toasted|
|1||onion — chopped|
|250 g||button mushrooms — wiped clean and sliced|
|5 ml||dried marjoram|
|150 ml||stock — chicken|
|200 g||emmental cheese — grated|
Place a slice of ham on each slice of toast. Cut each slice in half and layer the halves in a greased ovenproof dish.
Heat the butter in a saucepan. Add onion and mushrooms and sauté until mushrooms are soft.
Stir in the flour and marjoram.
Add the stock gradually, stirring to prevent lumps. Stir in the milk and simmer until thickened.
Season to taste with salt and freshly ground black pepper.
Spoon mixture over the slices of toast and top with grated emmental cheese.
Place under a hot grill and grill until the cheese has melted and browned lightly.
Serve immediately with a tossed salad.