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Prepare the bechamel sauce or white sauce. Melt the butter in a saucepan. Once it has melted, add the flour and mix with a wooden spoon. Over low heat, beat the mixture little by little pouring the milk. When the béchamel thickens, remove from the heat. Add a pinch nutmeg, salt and pepper.
In a large frying pan, sauté the mushrooms in the cream for 15 minutes, stirring until it is well defrosted and there is no more Cooking water.
Preheat oven to 200ºC. and lightly toast the bread slices.
Place the 4 slices of bread on a baking sheet covered with baking paper. Put the bechamel sauce on it and place the ham. Cover with the creamed mushrooms and sprinkle with cheese.
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