Mushroom Cloud Raclette

• 6 to 8 ounces raclette style cheese
• 1 baguette loaf
• white wine
• bockwurst or similar sausage
• 1 jar cornichons
• Good french mustard
• 6 ounces chanterelle or morel mushrooms
• Butter
• salt and pepper

1. Serious equipmen' time. Heat up your raclette maker which should have two tiers.
2. Using a cheese plane thinly slice your raclette style cheese and when you done with that you slice up your bread. And then you slice you sausage into coins.
3. Meanwhile (the dreaded "meanwhile") you thinly slice your mushrooms. Chanterelles being best, morels being second best, portabella coming in dead last. Sautee those in buttah. Hold back as a condiment.
4. Your guests come in and pick up a raclette tray, put a slice of bread on it, drizzle that with a little white wine and top with a thin slice of cheese. Stick the little trays on the bottom tier of the maker until the cheese melts.
5. Keep sausage slices going on the top tier. Provide toothpicks and mustard and cornichons. Dish out mushrooms on the side as another topping. Keep away from 'shroom phobics.
6. Go back to Moose and Squirrel. How hard was that?

raclette, loaf, white wine, sausage, cornichons, french mustard, chanterelle, butter, salt

Taken from food52.com/recipes/8038-mushroom-cloud-raclette (may not work)