Mushrooms à la Crème on Butter-Toasted Rye Bread

Name: Mushrooms à la Crème on Butter-Toasted Rye Bread
Prep time: 5 min
Total time: 15 min

April 24, 2015

Prep 5 min Total 15 min

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

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.