Smørrebrød with Mushrooms, Hazelnuts and Pickled Onions
Mushroom Open Sandwich with Hazelnuts and Pickled Onions © kvalifood.com
Mushroom smørrebrød is one that has found new life at modern smørrebrød restaurants, where it has become a signature dish at places like Aamanns. The mushrooms are sautéed quickly over high heat so they get colour and flavour instead of stewing in their own liquid — that is the key technique here. The hazelnut cream gives a nutty, earthy base that suits the mushrooms’ umami, and the pickled red onions add sweetness and acidity. This is an autumn smørrebrød at its best with fresh wild mushrooms like chanterelles and porcini, but it also works well with good button mushrooms.
Ingredients
Yields 4 servings
Sautéed mushrooms
- 300 g mixed mushrooms (chanterelles, oyster mushrooms, button mushrooms)
- 2 tbsp butter
- 1 clove garlic, finely chopped
- 2 sprigs fresh thyme
- Salt
- Pepper
Pickled onions
- 2 red onions, thinly sliced into rings
- 1 dl apple cider vinegar
- 2 tbsp sugar
- ½ tsp salt
Hazelnut cream
- 50 g hazelnuts, roasted and crushed
- 2 tbsp crème fraîche
- 1 tsp lemon juice
- Salt
Assembly
- 4 slices sourdough bread (or rye bread), toasted
- Butter, for the bread
- Truffle oil (optional)
- Fresh thyme
- Flaky salt
Directions
Pickled onions
Bring vinegar, sugar and salt to the boil. Pour over the onions. Leave to sit for 30 minutes.
Mushrooms
Clean the mushrooms (cut large ones into pieces). Fry in butter over high heat for 3–4 minutes — don’t stir too much, let them colour. Add the garlic and thyme for the last minute. Season.
Hazelnut cream
Mix the crushed nuts with crème fraîche and lemon juice.
Assembly
Butter the toasted bread. Spread with hazelnut cream. Top with the hot mushrooms. Arrange pickled onions over. Drizzle with truffle oil if using. Garnish with thyme and flaky salt.