1/8-lb. (1/2 stick) butter 1/2 c. flour 6 c. (1.5-qts.) milk, heated 1 c. (4-oz.) shredded Wisconsin Colby Cheese 1 c. (4-oz.) shredded Wisconsin Muenster 1/2 Tbsp. salt 1/2 Tbsp. red pepper sauce 1/2 tsp. ground nutmeg 2 Tbsp. butter 3-lbs. fresh white mushrooms, sliced 2 1/4-lbs. fresh shiitake mushrooms, sliced 1 c. green onions, sliced 1 Tbsp. dried fine herbs* 24 slices toasted, sliced assorted breads 3/4 c. (2 1/4-oz.) grated Asiago cheese Asparagus spears, for serving
Preheat the oven to at 400° F (for a conventional oven; preheat to 350° F if using a convection oven). In a large skillet, heat the butter; whisk in the flour to create a roux. Cook on low heat for 3 to 4 minutes. Slowly whisk in the hot milk, stirring well between additions. Bring the sauce to a boil, and then reduce to a simmer. Cook 5 to 6 minutes, stirring occasionally. Add the Colby and Muenster cheeses and stir well until melted. Season with the salt, red pepper sauce, and nutmeg; set aside. In a large skillet, heat the butter; add the mushrooms, green onions and fine herbs. Cook on high heat until the mushrooms are golden brown, about 10 to 12 minutes. Stir into the cheese sauce. Place 2 slices of the toasted bread in each of twelve shallow, lightly buttered ramekins or oven-to-table dishes; top each serving with 1/2 c. mushroom sauce, and sprinkle with 1 tablespoon of the Asiago. Bake, in a conventional oven, for 8 to 10 minutes, or until brown and bubbly, or in a convection oven for 7 to 8 minutes. To serve, top with the asparagus spears and the remaining shredded Asiago cheese.
* The classic recipe for fine herbs is: blend equal quantities of very finely minced parsley, chervil, tarragon and chives.