Chanterelle Mushroom Croustade (Melty Sandwich)

Name: Chanterelle Mushroom Croustade (Melty Sandwich)
Total time: 40 min
Yield: 6 People
Ingredients: 1 Loaf French Bread, sliced in half lengthwise; 1 Clove garlic; 4 tablespoon fresh parsley, packed; 1 teaspoon fresh thyme; 2 tbsp butter; 1 ½ lb Chanterelle (or other) Mushrooms, cleaned and coarsely chopped; Salt and freshly ground pepper to taste; ⅔ c heavy cream; ⅓ c Milk (Skim, 1% or 2%); 2 c Grated Havarti Cheese (Gruyere and Mozzarella work well too)

User Reviews

5.0

42 reviews

Excellent

Total Time
40 mins
Servings
6 People
Calories
480 kcal
Course
Main Course, Appetizer, Lunch, Dinner
Cuisine
Canadian, Vegan

Chanterelle Mushroom Croustade (Melty Sandwich)

Liam Perkins

Report

Crunchy bread exterior, creamy, melty interior with browned wild chanterelle mushrooms. A delicious fall celebration meal that's both easy and vegetarian. Serves 6 as a main dish or 10+ for an appetizer

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

1 Loaf French Bread, sliced in half lengthwise
1 Clove garlic
4 tablespoon fresh parsley, packed
1 teaspoon fresh thyme Use ½ teaspoon if using dried
2 tbsp butter
1 ½ lb Chanterelle (or other) Mushrooms, cleaned and coarsely chopped All mushrooms work well in this recipe-try a mixture!
Salt and freshly ground pepper to taste
⅔ c heavy cream
⅓ c Milk (Skim, 1% or 2%)
2 c Grated Havarti Cheese (Gruyere and Mozzarella work well too) (250 grams or 8 oz of cheese)

Add to Shopping List

Instructions

Preheat oven to 450'F. Heat butter in large frying pan on medium. Add mushrooms and saute, stirring occasionally until liquid is gone and mushrooms are lightly browned.
Meanwhile, hollow out your loaf of bread, leaving the outer crust as a shell. Place inner bread chunks into a food processor with garlic, parsley and thyme. Pulse until all ingredients are in fine crumbs.
Once mushrooms are browned, add crumb mixture and saute 2 minutes until fragrant, then add milk and cream. Turn heat to medium low, stir gently and cook until thickened but still creamy. Season to taste with salt and pepper at this point.
Fill bread shells equally with mushroom mixture and sprinkle cheese evenly over top of both bread halves. Bake until cheese is bubbly and starting to brown.
Remove from oven and let cool 5 minutes before slicing. At this point you can put the top on the bottom half for a covered sandwich or leave it open face. Slice on the diagonal in 1"-2" wide to your preference.

Nutrition Information

Show Details

Calories 480kcal (24%) Carbohydrates 44g (15%) Protein 22g (44%) Fat 26g (40%) Saturated Fat 16g (80%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 81mg (27%) Sodium 684mg (29%) Potassium 529mg (15%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1059IU (21%) Vitamin C 7mg (8%) Calcium 302mg (30%) Iron 3mg (17%)

Nutrition Facts

Serving: 6People

Amount Per Serving

Calories 480 kcal

% Daily Value*

Calories	480kcal	24%
Carbohydrates	44g	15%
Protein	22g	44%
Fat	26g	40%
Saturated Fat	16g	80%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	81mg	27%
Sodium	684mg	29%
Potassium	529mg	11%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	1059IU	21%
Vitamin C	7mg	8%
Calcium	302mg	30%
Iron	3mg	17%