Mushroom

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    Mushroom toasts with shallots, tarragon and parmesan
    Serves 4
    500 g assorted wild mushrooms (Boletus, chanterelles, black trumpet)
    2 shallots
    25 g butter
    2 tbsp olive oil
    ½ di heavy cream
    1 pesticide free lemon
    30 g parmesan
    ½ bunch tarragon
    ¼ day old loaf of bread

    Clean dirt and other debris off of the mushrooms, using a brush or if they are very dirty, you can possibly use a little cold water.
    Cut the mushrooms into smaller pieces and if you have used water to clean them, let them dry thoroughly.
    Put the oil in a hot pan, add the mushrooms to the pan, and fry them for a couple of minutes, so that they color and soften a little.
    Peel the shallots and dice, add to the mushrooms, together with the butter and heavy cream and let the whole thing “boil into” the mushrooms.
    Season to taste with zest and juice from the lemon, a little extra salt and pepper.
    Take the pan off the heat and let the mushrooms stand 1-2 minutes and gather themselves.
    Cut the bread into slices and toast so that they become crunchy and golden.
    Place the bread on a dish or a cutting board and divide the warm mushrooms on top. Garnish with plucked tarragon and lots of fresh grated parmesan.

    Serve as a little starting snack or appetizer.

    If you can’t find wild mushrooms, the toast can also be made with button mushrooms, oyster mushrooms and beech mushrooms.

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