Mushroom Cloud Raclette

By • November 30, 2010 • 9 Comments

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Author Notes: Something about raclette cooking reminds me of the Cold War. Hanging out in the bomb shelter watching Moose and Squirrel and Boris and Natasha on TV. One step forward, two steps back, waitin' in the shelter for the counterattack. This is simple if you have a raclette maker which enjoyed a brief Cold War revival in food catalogs not so long ago. What is kind of cool about it is that your guests cook their own apps while you check for incoming bomb blasts and ambient radioactive particles.pierino

Serves 8 i hope

  • 6 to 8 ounces raclette style cheese
  • 1 baguette loaf
  • white wine
  • bockwurst or similar sausage
  • 1 jar cornichons
  • Good french mustard
  • 6 ounces chanterelle or morel mushrooms
  • Butter
  • salt and pepper
  1. Serious equipmen' time. Heat up your raclette maker which should have two tiers.
  2. Using a cheese plane thinly slice your raclette style cheese and when you done with that you slice up your bread. And then you slice you sausage into coins.
  3. Meanwhile (the dreaded "meanwhile") you thinly slice your mushrooms. Chanterelles being best, morels being second best, portabella coming in dead last. Sautee those in buttah. Hold back as a condiment.
  4. Your guests come in and pick up a raclette tray, put a slice of bread on it, drizzle that with a little white wine and top with a thin slice of cheese. Stick the little trays on the bottom tier of the maker until the cheese melts.
  5. Keep sausage slices going on the top tier. Provide toothpicks and mustard and cornichons. Dish out mushrooms on the side as another topping. Keep away from 'shroom phobics.
  6. Go back to Moose and Squirrel. How hard was that?
Jump to Comments (9)

Tags: cheese, mushrooms, sausage

Comments (9) Questions (0)

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Zester_003

about 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Brother T, you are forgetting Dewey, Cheetham and Howe.

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about 4 years ago thirschfeld

What was your favorite fractured fairy tale?

New_years_kitchen_hlc_only

about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Uh, dude, how dare you disparage my noble profession . . . just kidding. ;o)

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

And then there are the members of my noble profession, C F Eyecare.

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about 4 years ago thirschfeld

Chanterelles and cheese always remind me of Ratatouille, in a good way. Hey Rocky wanna see me pull a rabbit out of my hat? Best cartoon ever.

Zester_003

about 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

"Ooops! Wrong hat!"

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about 4 years ago thirschfeld

And who can forget Lamb, Curry and Rice. Possibly the greatest legal team to ever grace the big screen.

Zester_003

about 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

I set this up again last evening in our Common kitchen. Everyone's mail is delivered there. So, once again I set the trap with food waiting. In no time I had them trained to cook their own. Someone else ran out for a bottle of wine. Works every time.

Birthday_2012

about 4 years ago luvcookbooks

Meg is a trusted home cook.

Have you been reading the Sea Captain's recipes? I just purchased some raclette cheese. Now have to get the raclette maker. Saved the recipe, thanks!