Cricket Mushroom Melt
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Cricket Mushroom Melt
Thanks to one of our chef ambassadors, Brian (@orosous) for this mouthwatering sensation. The cricket powder (cricket flour) in the gravy of this Cricket Mushroom Melt, gives it a warm, earthy flavour, and a beautiful smoothness. “Comfort Food” has just taken on a new meaning.
Follow Brian for more incredible recipes:
Twitter: @bigmansmallfoot
Instagram: @orosous
Blog: bigmanlittlefootprint.WordPress.com
Ingredients for the Cricket Gravy
1 L cricket broth
4 Tbsp all-purpose flour
4 tbsp olive oil or butter
Salt and pepper to taste
Spare tsp dijon mustard
Ingredients for the Cricket Mushroom Melt
Sauteed mushrooms
Sliced fontina or aged cheddar
Cricket gravy
Chives and diced chili
Directions
For the Cricket Gravy:
Heat up the fat in a heavy bottomed pan and add the flour
Cook over medium low heat until lightly brown
Whisk the broth into the roux and continue to cook over medium heat stirring constantly to prevent lumps
When the broth has thickened to gravy consistency add the mustard and season.
For the Cricket Mushroom Melt:
Assembling the mushroom melt is extremely simple. Start with some sauteed mushrooms cooked out with the usual onions, garlic, butter, and thyme. Add a small amount of the gravy to loosen up the mushrooms.
Next take one of the Cricket pita (or any other bread really) that you no doubt have on hand now and toast it lightly. Spread the mushroom gravy on the toasted bread and top with slices of cheese.
Place the assembled melts under a broiler until the cheese is melty and golden brown.
Garnish with chives and diced chili and serve with whatever sides you like best.
