Chanterelle Mushroom Croustade (Melty Sandwich)
User Reviews
5
Chanterelle Mushroom Croustade (Melty Sandwich)
Description
The Chanterelle Mushroom Croustade (Melty Sandwich) centers on chanterelle mushrooms, browned in butter and mixed with a fragrant blend of garlic, parsley, and thyme breadcrumbs. Cream and milk create a lush, thickened filling that is spooned into a hollowed French bread loaf. Topped with grated Havarti cheese, the bread bakes until the cheese bubbles and turns golden, forming a savory crust. This combination produces a tender, creamy mushroom filling contrasted by the bread's crisp crust.
The sandwich can be served open-faced or with the top half replaced to form a hearty, shareable entrée. Slicing it diagonally reveals the layered textures. The herbs and cheese choice add aromatic depth and melting softness to the dish, enhancing the chanterelle mushrooms' delicate flavor.
This recipe works well as a snack or light lunch and brings out the chanterelle mushrooms’ creamy, buttery qualities through the gentle cooking in dairy and fresh herbs. It showcases how mushrooms can be a main filling when combined with complementary elements like bread and cheese.
Ingredients
- 1 Loaf French bread sliced in half lengthwise
- 1 Clove garlic
- 4 tablespoon parsley fresh, packed
- 1 teaspoon thyme Use ½ teaspoon if using dried, fresh
- 2 tbsp butter
- 1 ½ lb chanterelle mushrooms All mushrooms work well in this recipe-try a mixture!, or other mushrooms, cleaned and coarsely chopped
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- ⅔ c heavy cream
- ⅓ c milk skim, 1% or 2%
- 2 c havarti cheese 250 grams or 8 oz of cheese, grated; Gruyere and mozzarella work well too
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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