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Openfaced Mushroom Sandwich

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“This recipe is from 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.”

Ingredients Nutrition

  • 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


  1. Rinse and thoroughly dry the mushrooms.
  2. Leave smaller mushrooms whole, and slice the larger mushrooms.
  3. 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.
  4. Grill the bread in a pan, using the remaining butter. (Can also toast the bread and spread with softened butter.).
  5. 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.
  6. Excellent served with a cold beer!

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