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
Total Time40 minutesmins
Course: Appetizer, Dinner, Lunch, Main Course, Vegetarian
1 ½ lbChanterelle (or other) Mushrooms, cleaned and coarsely choppedAll mushrooms work well in this recipe-try a mixture!
Salt and Freshly Ground Pepper to taste
⅔cHeavy Cream
⅓c Milk (Skim, 1% or 2%)
2cGrated 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.
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.