Rainforest Wild Mushroom Medley Melt
Updated: Jun 22
Unleash a symphony of flavours with our Rainforest Wild Mushroom Medley Melt & its' amazing, smoky, cheesy, goodness! This Omnivore recipe is easy to make, as an elegant appetizer, or just a healthy, delicious lunch! For an easy Vegetarian version, skip the bacon & add some Morels, liquid smoke, & Soy sauce. You can make these ahead of time & refrigerate for amazing quick-bake appetizers to wow your guests! Makes 6 Entrées, or 36 Appetizers.
Prep Time: 20 Mins | Cooking Time: 40 Mins | Total Time: 60 Mins
Ingredients
50g (Dry) Rainforest Medley mushrooms (or any ratio of mixture created from the 4 types of mushrooms in our Wild Mushroom Variety Pack)
224g smoked bacon (or substitute 25g Dry Morel Mushroom Powder, 1/2 tsp liquid smoke, and 1/4 tsp Soy sauce for the vegetarian version)
280g grated cheese (smoked aged white cheddar, a regular multi-cheese mix, or upgrade to a Gruyère)
1-1/3 cups warm stock (vegetable, chicken, or beef — if substituting Conica Morels or Wildfire Morels for bacon, please prepare a total of 2 cups)
1 medium onion (finely chopped)
2 tbsp mayonnaise
2 tbsp butter (the vegetarian version requires 3 tablespoons)
3-4 cloves of garlic (minced)
1/4 tsp black pepper
1/4 tsp salt (unlikely you will need this unless you skip the bacon and your stock is salt-free)
1/4 cup chopped parsley
1/4 cup green onion (for garnish)
1 loaf of a nice crusty white yeast bread (for entrées) or 2 soft French baguettes (for appetizers)
Instructions
1. Reconstitute the Mushroom Medley
Crush the Rainforest Medley mushrooms either by hand or in a mortar and pestle. Pay special attention to the long, thin stems of the Winter Chanterelle, ensuring that pieces are smaller than 1 cm in length. Reconstitute the mushrooms in 1-1/3 cups of warm stock for 30 minutes (see video). Add mushrooms and stock to a zip-lock bag, gently swish until mushrooms begin to soften, suck out the air with a straw, seal, and elevate the seal to avoid leaks.
2. Vegetarian Alternative: Prep the Bacon Substitutes
If substituting Morels for bacon, break them into rough 1 cm chunks and reconstitute them in a 2/3 cup of warm stock with the liquid smoke and Worcestershire sauce mixed in for 30 minutes (just like above, but in a separate bag).
3. Prepare Baking Sheets
Line a cookie sheet with a silicone baking sheet or parchment paper. You can also use a cast-iron pan or oven-safe skillet for a smaller meal.
4. Sauté the Aromatics
In a 10" or larger pan, heat 1 tablespoon of butter. Add the chopped onions and sauté, stirring often until they are just tender and golden brown (6–8 minutes). Stir in the minced garlic until fragrant. Reserve the mixture in a large mixing bowl.
5. Cook the Bacon (or Vegetarian Morels)
Chop bacon into 1 cm pieces and sauté until brown (6–8 minutes). Pour off the grease and cool/drain the bacon pieces in a paper towel-lined bowl, then add them to the mixing bowl.
(Vegetarian variation: If substituting Morels, complete steps 5 and 6 at the same time using two separate pans. Heat 1 tablespoon of butter and add the reconstituted Morels along with any remaining soaking fluid. Fry them until all liquid has absorbed or evaporated and they are nicely browned and crunchy (10–13 minutes). Add them to the mixing bowl).
6. Sauté the Mushroom Medley
Heat the remaining tablespoon of butter in your pan and add the reconstituted medley mushrooms along with any remaining soaking fluid. Sauté until the fluid is completely evaporated and the mushrooms are tender and slightly browned (10–13 minutes). Let cool slightly, then add them to the mixing bowl.
7. Mix the Filling
Add the mayonnaise, chopped parsley, shredded cheese, and black pepper to the mixing bowl. Mix thoroughly and taste to see if any additional salt is required.
8. Slice the Bread
Preheat your oven to 350°F. Slice your bread or baguettes into 12mm or 1/2" thick slices. When using sandwich bread, slice squarely; you can vary the size of your appetizer portions by modifying the angle at which you slice the baguettes.
9. Assemble and Bake
On your prepared cookie sheet, place heaping spoonfuls of the mixture onto your breads (about 2cm or 3/4" thick), pressing it firmly so you have an even thickness right to the edges of the bread. Bake for 15 minutes at 350°F. Garnish with green onions and serve hot!
Notes:
If preparing these for the next day, simply cover the unbaked slices with plastic wrap and refrigerate until ready to bake. This will keep perfectly for one day. If you wish to store the recipe for longer, store only the mushroom and cheese mixture covered in the refrigerator without assembling it onto the bread.
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