Title: Entlebuch Woodland Slices (Luzern)
Categories: Snack Mushroom Ham Cheese Switzerland
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
UNITS CONVERSION
		25 g = 1 oz.
		1 dl = 3.5 fl. oz.
		2.5 dl = 1 cup

Cover the slices of toasted bread with rhe 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.

From: Culinary art and traditions of Switzerland, 1992

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