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    Home » Recipe » Vegetarian » Vegetarian Mushroom Sandwich

    Vegetarian Mushroom Sandwich

    Published: Sep 16, 2020 · Modified: Jan 11, 2022 by Sabrina Currie · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This vegetarian mushroom sandwich is one of my favorite, indulgent recipes. Creamy, melty and fragrant with flavors of parsley, garlic and wild mushrooms, it doesn't get any tastier than this!

    Wild Mushroom Croustade Recipe is the Ultimate in Comfort Food

    This can easily be a vegetarian main course or leave it open faced and cut it smaller for an appetizer course. This easy and impressive mushroom sandwich melt makes a wonderful addition to a fall or winter solstice dinner, Thanksgiving celebration or Christmas dinner. (My other wild mushroom recipes include, Chanterelle Risotto, Cauliflower Mushroom Gratin, Wild Mushroom and Lentil Stew, and Wild Mushroom Soup and I love to top salads with browned mushrooms too!)

    Jump to:
    • Picking Wild Mushrooms
    • My Favorite Wild Mushroom Book
    • How To Preserve Wild Mushrooms
    • How To Use Frozen Mushrooms
    • Related Recipes
    • Recipe

    Earthy chanterelles make this mushroom melt-style sandwich a fun and tasty fall treat. You can (and should) make this with store bought white mushrooms when wild mushrooms aren't available but there is nothing quite like seasonal wild mushrooms.

    Gills Of Wild Chanterelle Mushrooms
    Gills Of Wild Chanterelle Mushrooms

    You all know by now that I love wild mushrooms and have quite a few mushroom recipes on here already. Today's recipe, Chanterelle Mushroom Croustade, is one I've made quite a few times over the last few years but for some reason, it never lasted long enough to photograph!

    Open Face Wild Mushroom Melt with Chanterelle Mushrooms
    Open Face Wild Mushroom Melt with Chanterelle Mushrooms

    Picking Wild Mushrooms

    I love to forage for mushrooms as well as other wild edibles. I carry bear spray and my mushroom knife revel in the quiet and solitude. Sometimes I enjoy the complete quiet and tranquility of the forest, breathing in the moist, vegetal air. Other times I need to drown out traffic noises (or my internal voice) and I throw on a podcast as I walk. Soft moss dampens footsteps adding to the peaceful feeling. An hour or so later, I feel lighter, happier and more centered.

    I can get obsessive about mushroom picking. I often go out with the intention of just getting enough for dinner and end up with hours worth of mushroom cleaning and processing. No complaints here though, I love being able to have wild mushrooms all winter and know my future self will thank me.

    My Favorite Wild Mushroom Book

    There are many good mushroom identifying books out there, I particularly like the one called, "All that the rain promises and more" by David Arora. It is extremely informative, has good pictures and is quirky and fun.

    Lobster Mushroom Growing In West Coast Forest
    Lobster Mushroom Growing In West Coast Forest

    How To Preserve Wild Mushrooms

    Preserving mushrooms can be done a few ways and the best way depends on the type of wild mushrooms you have. Chanterelles lose a lot of flavour and texture by drying. I believe the best way to store these for winter is by cooking and freezing.

    Wild Chanterelle Mushrooms Growing In Mossy Forests
    Wild Chanterelle Mushrooms Growing In Mossy Forests

    Freezing

    To freeze them, first sauté them with a touch of olive oil or butter and a pinch of salt until all the liquid is evaporated/reabsorbed and they are lightly browned. Cool and pack into your favorite freezer bags or containers. Pack the mushrooms in firmly but gently to eliminate as much air as possible and top with a bit more melted butter or olive oil before sealing and freezing. These will last up to a year if packed well.

    Drying

    If you are lucky enough to get morels (likely in the spring as opposed to chanterelles which are prolific in the fall) these work well dried. Simply clean and dehydrate in a dehydrator or on the coolest setting in your oven, turning occasionally.

    Rehydrate the mushrooms by soaking them in warm water for 30-60 minutes. Once dried mushrooms are reconstituted with water, they can be drained and fried or otherwise cooked as you would with fresh morel mushrooms. Lobster mushrooms also dry well.

    Simple Chanterelle Mushrooms At The Pointe Restaurant At Wickaninnish
    Simple Chanterelle Mushrooms At The Pointe Restaurant At Wickaninnish

    How To Use Frozen Mushrooms

    When thawing your mushrooms, they just need a quick warm up in a pan for use as a side dish or put them straight into your soup, stew or risotto. These mushrooms retain excellent texture and flavour. Other firm wild mushrooms also store well this way such as lobster, oyster, and hedgehog mushrooms.

    Chanterelle Mushroom Croustade
    Chanterelle Mushroom Croustade

    This sandwich has it all-browned wild mushrooms with a meaty texture, herb and garlic infused bread crumb flavouring, cheesy melty goodness and a crispy French bread exterior. Soul food in my world 🙂 Another cool melty mushroom recipe is this Mushroom Croquettes, a Spanish tapas style recipe.

    Related Recipes

    • Fried Oyster Mushrooms
    • Chicken and Sun Dried Tomato Pasta
    • Best Meatless Monday Recipes- 35 Dinners That Aren't Salad!
    • Wild Mushroom Lentil Stew

    Let me know below what your favourite wild mushroom recipe is.

    For more on what I'm cooking up, follow me on Instagram or Facebook and come on into my home and kitchen shop, West Coast Kitchen Garden!

    Recipe

    Chanterelle Mushroom Croustade

    Chanterelle Mushroom Croustade (Melty Sandwich)

    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
    5 from 14 votes
    Print Pin Rate
    Course: Appetizer, Dinner, Lunch, Main Course, Vegetarian
    Cuisine: canadian
    Total Time: 40 minutes
    Servings: 6 People
    Calories: 480kcal
    Author: Sabrina Currie

    Ingredients

    • 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)

    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.
      Brown Chanterelle Mushrooms In Butter
    • 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.
      Garlic Parsley Bread Crumbs And Wild Mushrooms
    • 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.
      Fill Hollowed French Bread With Creamy Mushroom Filling, Top With Cheese and Bake Til Bubbly
    • 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.
      Bubbly Browned Mushroom Melt Recipe

    Nutrition

    Calories: 480kcal | Carbohydrates: 44g | Protein: 22g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 684mg | Potassium: 529mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1059IU | Vitamin C: 7mg | Calcium: 302mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @wckitchengarden or tag #wckitchengarden!
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    About Sabrina Currie

    Classically French trained cook, photographer and food stylist living on beautiful Vancouver Island, BC.

    Reader Interactions

    Comments

    1. Bernice Hill

      September 29, 2020 at 12:28 pm

      5 stars
      As a Saskatchewan girl and chanterelle lover I highly approve of this recipe! I just bought a new mushroom cleaning brush and I highly recommend the investment.

      Reply
      • SabCurrie

        September 30, 2020 at 11:50 am

        Awesome Bernice! And thanks for the tip!

        Reply
    2. Leanne

      September 29, 2020 at 2:01 pm

      5 stars
      I've never gone mushroom picking! And I actually have never tried chanterelle mushrooms! I don't know why. Every recipe I see with them looks delicious, including this sandwich. Love that it can be casual or served for a more special occasion!

      Reply
      • SabCurrie

        September 30, 2020 at 11:50 am

        Chanterelles are so much more flavourful than white mushrooms, the quintessential fall food for me 🙂 I hope you get a chance to try them soon.

        Reply
    3. Shailaja DESAI

      September 29, 2020 at 2:35 pm

      5 stars
      Sabrina your post is just lovely on so many counts!!! How wonderful to be able to forage for mushrooms! I hope we can do that some day! The croustade looks melt in your mouth delicious! On a final note excellent new on the launch of your homeware store...all the very best!

      Reply
      • SabCurrie

        September 30, 2020 at 11:49 am

        Thank you so much Shailaja 💕

        Reply
    4. Vanessa

      September 29, 2020 at 10:45 pm

      5 stars
      Be still my mushroom loving heart! This is the sandwich of my dreams!

      Reply
      • SabCurrie

        September 30, 2020 at 11:49 am

        Haha, thanks! It is mine too!

        Reply
    5. Kristen

      October 03, 2020 at 1:16 pm

      5 stars
      This is a recipe of my dreams, seriously. I LOVE chanterelles, but would never have thought to do this. Thank you so much for sharing this recipe.

      Reply
      • SabCurrie

        October 04, 2020 at 10:01 am

        You’re welcome and thank you Kristen! Enjoy 🙂

        Reply
    6. Sharon

      October 05, 2020 at 9:13 am

      5 stars
      I'm not a fan of mushrooms but my hubby loves them ... so because I love him I made this recipe for him and shared the extra with our neighbour. It was such a hit! These guys demolished their plates. They say thanks! 😉

      Reply
      • SabCurrie

        October 05, 2020 at 11:40 am

        Awesome Sharon, I’m so glad you guys liked it! Lucky husband 🙂

        Reply
    7. Angela

      March 05, 2021 at 12:42 am

      5 stars
      Super yummy recipe

      Reply
      • SabCurrie

        March 05, 2021 at 7:48 am

        Thank you Angela. One of my fall favourites!

        Reply

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