Openfaced Mushroom Sandwich

Name: Openfaced Mushroom Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
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

Submitted by PanNan

"This recipe is from scandinaviafood.com. 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."

Download

Ready In:: 20mins
Ingredients:: 6
Serves:: 4

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

Rinse and thoroughly dry the mushrooms.
Leave smaller mushrooms whole, and slice the larger mushrooms.
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.
Grill the bread in a pan, using the remaining butter. (Can also toast the bread and spread with softened butter.).
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.
Excellent served with a cold beer!