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Print this Recipe    Woodland Slices

Swiss Entlebuch Woodland Slices (Luzern)
Yield: 5 servings

5 sl brown bread, toasted
150 g raw smoked ham, sliced, such as Parma ham
250 g Emmental cheese, sliced
400 g mushrooms in season
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

25 g = 1 oz.
1 dl = 3.5 fl. oz.
2.5 dl = 1 cup

Cover the slices of toasted bread with the ham, reserving 1 ham
slices/servings.

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 marjoram, quickly bring to
a boil, the remove from the heat. Adjust the seasoning.

Place 3/4 of the mushrooms on top of the ham and bread slices.
Cover each with the reserved slice of ham and a slide of cheese.

Brown under the grill.

Garnish with the remaining mushrooms and chopped parsley.

Serve on a plate with thin slices of hot pear.

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