Kérinou slices
These toasted slices are topped with sautéed vegetables (courgette and mushrooms), covered with a slice of smoked ham and then slivers of cheese.
Once the cheese is melted and browned in the oven, the slices should be served piping hot.
6,1954.6/5
Last modified on: July 2nd 2017
For 4 slices, you will need:
1 
3 tablespoons 
1 spring onion (scallion)
4 slices 
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 32 min. | 26 min. | 58 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 2
5 min.
Stage 3
15 min.
Peel then chop 200 g mushrooms.Coarsly chop the parsley leaves.
Peel, rinse, then chop 1 spring onion (scallion) finely.
Stage 4
1 min.
Pour 3 tablespoons olive oil into the same pan as before on high heat. When hot, add the chopped onion.Cook for 1 minute without colouring.
Stage 5
1 min.
Add the chopped mushrooms and mix well...Stage 6
5 min.
...then sauté for a few minutes. The mushrooms should just begin to brown.Stage 7
At the end of cooking, salt and pepper then add the chopped parsley.Take off the heat and set aside.
Stage 8
1 min.
Stage 9
3 min.
Divide the courgettes between the slices...Stage 10
3 min.
...then add the mushrooms...Stage 11
3 min.
...and top with the ham and cheese cut into slivers.Stage 12
15 min.
Cook in the oven for 10 to 20 minutes, until the cheese has melted and is starting to brown.Serve immediately.
Remarks
Kérinou is a district of Brest, in the Brittany region of northwest France. In keeping with the spirit of the recipe, try to use a French "tome" cheese if possible, preferably from Brittany.
If you like a little more crunch, you can toast the bread before adding the toppings.
If you like a little more crunch, you can toast the bread before adding the toppings.
Nutritional information
|
| ||||||||||||||||||||||||||||||||
How much will it cost?
For 4 slices : 5.66 €
Per slices : 1.42 €
Source: Home made.
More recipes?
This recipe use (among others) | Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Chicken and mushroom pie, Stuffed Mushrooms, Stuffed artichokes au gratin, Beef Wellington, Quick flaky pizza, ... All |
 | Cheese: You can check-out other recipes which use it, like for example: French toast "cordon bleu", Poitevin twist, Filo leeks and cheese tart, Involtini-Style Filet Mignon , Aligot, ... All |
 | Bread: You can get more informations, or check-out other recipes which use it, for example: Melting Epoisses on toast , Croque-monsieur gourmand, Pan con tomate, Smoked eggs, Canapés of red mullet with poppy seeds, ... All |
 | Smoked ham: You can check-out other recipes which use it, like for example: Dauphinoise potatoes with Serano ham, Endive gratin with cancoillotte, Madras rice, Beurre d'escargot, Croque-monsieur gourmand, ... All |
visitors have also looked at
|
|
|
|
|
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-01-27)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.