Mushrooms à la Crème on Butter-Toasted Rye Bread

Mushrooms à la Crème on Butter-Toasted Rye Bread © kvalifood.com

Mushrooms à la crème is a classic Danish dish that works well as a warm topping on rye bread. Use a mix of wild mushrooms for more flavour — button mushrooms alone are a bit dull. Pearl onions and a little thyme belong in this.

Mushrooms à la crème on butter-toasted rye bread assembly © kvalifood.com
Mushrooms à la crème on butter-toasted rye bread assembly © kvalifood.com

Ingredients

Yields 4 servings

Mushrooms à la crème

  • 500 g mixed mushrooms (button, oyster, shiitake)
  • 150 g pearl onions
  • 2 tbsp butter
  • 1 dl white wine
  • 2 dl double cream
  • 1 tsp fresh thyme
  • Salt
  • Pepper

Assembly

  • 4 slices rye bread
  • 1 tbsp butter, for the bread

Directions

Mushrooms à la crème

Clean the mushrooms and cut them into quarters or halves. Peel the pearl onions. Melt the butter in a pan over medium heat and fry the pearl onions for 3–4 minutes until lightly golden. Turn up the heat and add the mushrooms. Fry for 5 minutes until the liquid has evaporated and the mushrooms are golden. Add the white wine and let it reduce for a minute. Pour in the cream and let the dish simmer for 5 minutes until the sauce has thickened. Add the thyme and season with salt and pepper.

Assembly

Toast the rye bread and spread with butter. Spoon the hot mushrooms and sauce generously over the bread. Serve immediately.