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Ingredients

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• 2 tablespoons (30 grams) unsalted butter
• 2 tablespoons (15 grams) all-purpose flour
• 3/4 cup (175 ml) milk, ideally whole but lowfat should work
• A few gratings fresh nutmeg
• Salt and black pepper to taste
• 1 tablespoon (15 grams) smooth Dijon mustard
• 1 1/2 pounds (680 grams) fresh mushrooms (cremini, white or a mix of wild all work), thinly sliced
• Olive oil and butter as needed
• 2 teaspoons minced mixed fresh herbs such as rosemary, thyme and sage
• Salt and black pepper to taste
• 1 pound loaf of a hearty white or whole wheat sourdough bread, in 3/4-inch slices
• 8 ounces (225 grams) coarsely grated gruyere or comte
• Chopped fresh flat-leaf parsley, to garnish