Wisconsin Cheesy Mushroom Au Gratin

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Wisconsin Cheese


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1/8 pound (1/2 stick) butter

1/2 cup flour

6 cups (1.5 quarts) milk, heated

1 cup (4 ounces) shredded Colby cheese

1 cup (4 ounces) shredded Muenster cheese

1/2 tablespoon salt

1/2 tablespoon red pepper sauce

1/2 teaspoon ground nutmeg

2 tablespoons butter

3 pounds fresh white mushrooms, sliced

2 1/4 pounds fresh shiitake mushrooms, sliced

1 cup green onions, sliced

1 tablespoon dried fine herbs*

24 slices toasted, sliced assorted breads

3/4 cup (2 1/4 ounces) grated Asiago cheese

Asparagus spears, for serving

*The classic recipe for fine herbs is a blend of equal quantities of very finely minced parsley, chervil, tarragon, and chives.

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