Mushroom Cloud Raclette

November 30, 2010
0 Ratings
  • Serves 8 I hope
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

What You'll Need
  • 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?

See what other Food52ers are saying.

  • pierino
  • thirschfeld
  • luvcookbooks
  • AntoniaJames
  • drbabs
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.

9 Reviews

pierino December 1, 2010
Brother T, you are forgetting Dewey, Cheetham and Howe.
thirschfeld December 1, 2010
What was your favorite fractured fairy tale?
AntoniaJames December 1, 2010
Uh, dude, how dare you disparage my noble profession . . . just kidding. ;o)
drbabs December 1, 2010
And then there are the members of my noble profession, C F Eyecare.
thirschfeld December 1, 2010
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.
pierino December 1, 2010
"Ooops! Wrong hat!"
thirschfeld December 1, 2010
And who can forget Lamb, Curry and Rice. Possibly the greatest legal team to ever grace the big screen.
pierino December 1, 2010
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.
luvcookbooks December 1, 2010
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!