Grilled bread with creamy wild mushrooms, corn and tarragon
    500 g mixed wild mushrooms (boletus, chanterelles, black trumpets)
    2 shallots
    1 ear of corn
    25 g butter
    2 tsp olive oil
    1 dl whipping cream
    1 pesticide free lemon
    ½ bunch of tarragon
    ¼ loaf of day old bread

    Clean any soil and other debris off of the mushrooms, use a paintbrush or other brush and if they are very dirty, you can possibly use a little cold water.
    Divide the mushrooms into smaller pieces and if you have used water to clean them, let them dry thoroughly.
    Pour the oil into a warm pan, add the mushrooms and fry them for a couple of minutes, so they brown and break down a little.
    Shuck the corn and cut the kernels off the cob and place them in a bowl.
    Peel the shallots and dice, add the shallots and the corn to the mushrooms, together with butter and cream and let them all “cook into” the mushrooms.
    Season to taste with finely grated lemon zest and juice from the lemon, a little extra salt and pepper.
    Take the pan off the heat and let the mushrooms rest for 1-2 minutes and come together.
    Cut the bread into slices and toast them on a grill pan so they get crispy and golden.
    Arrange the bread on a platter or plate and divide the warm mushrooms on top.
    Garnish with tarragon leaves and fresh ground pepper on top.
    Serve as a small lunch or appetizer.
    If you can’t obtain wild mushrooms, the toasts can also be made with button mushrooms, oyster mushrooms and brown beeches.