Toasted raclette slices with chicory and mushrooms

Toasted raclette slices with chicory and mushrooms

Total: 38 min. | Active: 30 min.
Nutritional value / people: 475 kcal
, Fat: 19 g
, Carbohydrate: 45 g
, Protein: 25 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Toasted raclette slices

500 g mushrooms, sliced
1 tbsp olive oil
1 dl white wine or water
1 ½ tsp vegetable bouillon powder
some thyme sprigs
250 g chicory
1 tbsp salted butter
1 ½ tsp cane sugar
8 bread slices (wholegrain, approx. 400 g)
150 g raclette cheese in slices, cut into strips


pepper, to taste
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How it's done

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Toasted raclette slices

Sauté the mushrooms in the oil, add wine or water. Add the stock and thyme, stir well and simmer for approx. 5 mins. Remove the mushrooms and remove the thyme stalks. Fry the chicory in the salted butter, add the sugar and simmer for approx. 5 mins. until soft. Arrange the slices of bread on an oven tray then top first with the chicory, then the mushrooms. Place 2 strips of cheese on top of each.


For approx. 8 mins. in the centre of an oven preheated to 200°C. Add a liberal amount of pepper before serving.

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