By: Frederikke Legaard | Serves 2
Ever since I was a child I’ve picked mushrooms with my parents in the Swedish and Danish forests. Winter chanterelles, which are in season during October and November, are so lovely. They’re a bit more spicy or strong tasting than normal chantarelles in the best way possible. I promise that this open sandwich will make you want to make lots more. It’s especially delicious if you’ve picked the chanterelles yourself straight from the fresh, damp forest floor but store bought is also lovely. If you can’t find any winter chanterelles you can easily substitute with all kinds of mushrooms.
- 70g winter chanterelles (or other mushrooms)
- 25g onion
- 2 slices of sourdough bread
- 10g butter
- 1 tbsp olive oil
- ¾dl whipping cream
- Freshly ground pepper
- A dash of fresh oregano
Clean the winter chanterelles and finely chop the onion. Cut the sourdough loaf into slices so they’re ready to place in the pan once the chanterelles are done.
Add butter or olive oil to a pan at medium heat. Fry the winter chanterelles and onion until they take on a bit of colour and the moisture from the chanterelles has evaporated. Add the cream so the mushrooms take on a creamy consistency but without it turning into a sauce. Season with salt and freshly ground pepper. Remove the chanterelles from the pan.
Fry the sourdough bread in the pan at full heat using a bit of extra butter. Put the bread on plates and add the chanterelles on top. Sprinkle with fresh oregano and squeeze a bit of lemon juice on top before serving.