Description
Roasted wild mushrooms are delicious served on toasted bread with some melty raclette cheese.
Ingredients
- 1 pound assorted fresh wild mushrooms including shiitakes (stems removed), oyster, and criminis (gills removed), roughly chopped
- 2 tablespoons olive oil plus more for brushing on bread
- 1 teaspoon fresh chopped herbs such as thyme, parsley, and rosemary
- Kosher salt
- Fresh ground pepper
- 12–14 slices seedy baguette (1/2 inch thick)
- 12–14 slices of Raclette cheese (about 1/8–1/4 inch thick and wide enough to cover the entire toast)
Instructions
- Prep oven. Heat oven to 450 degrees F.
- Roast mushrooms. Place mushrooms on a roasting pan and roast until the mushrooms have shrunken and have little color, about 15-20 minutes.
- Season mushrooms. Toss the mushrooms with olive oil and herbs. Season with salt and pepper to taste. Set aside.
- Change oven temperature. Reduce oven temperature to 350 degrees F.
- Toast bread. Brush bread slices with olive oil on both sides then lay them in a single layer on a baking sheet. Bake until the bread is lightly toasted, 8-10 minutes.
- Assemble. Mound toasted bread with a spoonful of mushrooms and a slice of Raclette.
- Melt cheese. Place assembled mushroom toasts in the hot oven or under a broiler for 30 seconds or until cheese is just melted. Serve warm.
Notes
- Recipe courtesy of Chef Jason and Becca Kerr of Little Kitchen HTX.
