Openfaced Mushroom Sandwich |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is from . It is a popular lunch or snack in Sweden, particularly in the fall when the chantarelle mushrooms are in season. I remember picking fresh chanterelles in the forest in the Netherlands when I was camping as a kid, and making a very similar sandwich on the camp stove. To date, it was the best sandwich I ever recall eating. Ingredients:
1 lb mixed mushrooms (preferably fresh chanterelles) |
8 slices sourdough bread (white country bread works too) |
2 tablespoons chopped fresh parsley |
3 tablespoons butter, divided |
salt |
pepper |
Directions:
1. Rinse and thoroughly dry the mushrooms.
2. Leave smaller mushrooms whole, and slice the larger mushrooms.
3. Heat a non-stick skillet and add mushrooms to the dry skillet (without oil or butter). The mushrooms will release liquid as they fry. When all the liquid is gone, add 1 tbsp butter. Continue to fry until they brown and crisp around the edges. Season with salt and pepper and set aside.
4. Grill the bread in a pan, using the remaining butter. (Can also toast the bread and spread with softened butter.).
5. Place two slices of grilled bread on each plate. Top the slices with 1/4 of the mushrooms and sprinkle 1/2 tbsp of the parsley on top.
6. Excellent served with a cold beer!
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