Mushroom Croque Madame

with Aged Cheddar, Provolone & Spring Greens

Moderate | 30 min

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Contains: Egg, Milk, Mustard, Sulphites, and Wheat.

May Contain: Fish, Peanuts, Sesame, Shellfish, Soy, Tree Nuts, and other sources of Gluten.

What We'll Send

Free Range Brown Egg (2)
Aged White Cheddar Cheese
Dijon Mustard
Spring Mix
White Wine Vinegar
Shiitake Mushrooms
Sourdough Bread
Provolone Cheese, Sliced
Fresh Thyme
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 887
Fat 48g
Protein 37g
Carbohydrates 75g

Cooking Directions


Tip: When you are ready to flip your sandwich in Step 4, do it with confidence and do it quickly to prevent toppings from falling out.


Prepare Ingredients + Vinagrette
- Wash spring greens, thyme, chives and mushrooms.
- Pick and chop thyme leaves.
- Finely chop chives.
- Remove stems from mushrooms and slice into 1/4 inch thick slices.
- In a large bowl, whisk together 1 tbsp olive oil, white wine vinegar, 1 tsp. djion and half of the chives.
- Season to taste with salt and pepper.


Cook Mushrooms
- Heat a large skillet over medium high. Once hot, add 1 tbsp. olive oil and garlic. Let cook for 1 minute until fragrant.
- Add mushrooms and thyme to taste and stir occassionally, cooking for 4–5 minutes until tender and beginning to brown.
- Once cooked, remove from skillet, scrape away any stuck bits and set aside.


Assemble Sandwich
- Melt 1 tbsp. butter into the same skillet from Step 2 over medium heat.
- Spread remaining dijon onto two pieces of sourdough and place into skillet, dijon facing up.
- Add mushrooms, provolone, cheddar and remaining sourdough onto the sourdough in the skillet.
- Using a spatula, firmly press down on the sandwiches.
- Cook for 2 minutes until bottom of sandwich is golden brown.
- Carefully flip sandwiches and rotate them to a new spot in the skillet.
- If skillet is too dry, add a splash of olive oil.
- Cook for 2–3 minutes until cheeses are melted and bread is golden and toasted.


Fry Eggs
- Meanwhile, heat 1 tbsp. olive oil in a second skillet over medium heat.
- Once hot, crack eggs and cook until whites have set, and edges are crispy and brown, about 2–3 minutes.
- Or cook eggs to your preference.
- Season to taste with salt and pepper.


Assemble and Serve
- Place sandwiches onto serving plates.
- Place fried egg on top of each sandwich.
- Garnish with chives.
- Toss mixed greens with vinagrette and divide on to serving plates.
- Enjoy!

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