Scandinavian Mushroom Toast with Cream and Herbs
Creamy mushrooms spooned over toasted sourdough or rye bread and sprinkled with fresh herbs. The perfect lunch, starter or light supper!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons unsalted butter (plus more for buttering the bread)
- 1 pounds cremini or white button mushrooms (washed and sliced (you can also use chanterelles if available or a mix of mushrooms))
- 1 small shallot (minced)
- Coarse salt and freshly ground pepper
- 1 teaspoon chopped fresh thyme
- ¼ cup white wine
- ½ cup heavy whipping cream
- 4 slices rustic sourdough bread or rye bread
- Chopped fresh dill parsley and/or chives
Instructions
- 1
Add butter to a 12 inch nonstick skillet and heat over medium. Once the butter has melted and any foaming has subsided, add the shallot and saute until soft and translucent, about 2-3 minutes. Add mushrooms, increase heat to medium high and season with salt and pepper. Saute until mushrooms have released all of their liquid and are browned and tender, about 10 minutes. Add thyme and stir to combine.
- 2
Add wine and cook until it has mostly evaporated, about 1 minute. Stir in cream and bring to a simmer. Reduce heat to low and cook until thickened slightly, another 2 minutes. Season with additional salt and pepper to taste.
- 3
Meanwhile, toast and butter the bread. Top each piece of toasted bread with a quarter of the mushroom mixture and a sprinkle of dill, parsley and/or chives. Serve immediately.