for 4 person

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

Bake

pepper, to taste

How it's done

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.

Bake

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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