Creamy mushrooms on toast

While I was in Copenhagen, smørrebrød became an obsession for me. I sought out different places and versions of the open-faced sandwich for breakfast, lunch, a snack and occasionally dinner. They were amazing, small bites packed with unique combinations and flavours. Everything from smoked salmon to pickled herring, ham, and vegetarian versions was gobbled up with joy, and a glass of beer was used to wash them down. These creations changed everything I knew about sandwiches, from large sandwiches filled with processed meat and cheese to delicate bites of authentic flavour and freshness.

A smørrebrød is essentially a slice of really good bread, usually rye bread, topped with any variety of meats, usually herring, salmon or other smoked fish, or other meats and a condiment or sauce of choice. Newer versions have changed some rules; vegetarian versions are also taking centre stage, and local farm-to-tables efforts in Denmark are making these creations pieces of art and deliciousness. I love making canapés, and every time I make one, I am taken back to the streets of Copenhagen.

This version is rich and decadent. It consists of a mix of fresh mushrooms or button mushrooms if you are on a budget or lack the ability to buy the different varieties. The mushrooms are lightly scented with thyme and citrus peel and slow-cooked in cream. I usually cook healthy, but I could not stop eating these decadent smørrebrød. They make for the perfect small bite at a party or as a meal with a nice bowl of soup.

This small volume deals exclusively with smørrebrød in all its variations. These sandwiches are delicious and beautiful, and they come in all varieties, from traditional versions to newer contemporary recipes. A chef and food writer, she is an enthusiastic advocate for sustainable solutions, organic sourcing and food cooked with love. Trine cooks or writes and is often used as a keynote speaker worldwide. She has talked and cooked at TEDx Krakow and at The Nordic Council of Ministers event at Rio+20. She is the co-founder of the ongoing Rye Bread Project, which was launched in NYC.

For more recipes from this cookbook, click here.

Ingredients:

2 lb mushrooms, a mix of cremini, chanterelles, oyster or other, scrubbed clean and sliced

Salt, to taste

1 teaspoon pepper

2 tablespoons butter

1 1/2 teaspoon dried thyme

Zest of 1 lemon or 2 limes

Juice of 1 lime

1/2 teaspoon nutmeg

1/3 cup cream

Bread of choice: sourdough, whole wheat or light rye bread

Heat the oil in a very large pan. If you want the mushrooms to be spread out as much as possible, pan and add the mushrooms with the salt and pepper. Cook on medium-high heat till the mushrooms have given out their liquid, about 3-4 minutes. Add the thyme and lemon/lime zest and toss well. After the liquids have evaporated and the mushrooms begin to brown, add the lime/lemon juice and nutmeg and toss well again. Let the mushrooms brown fairly well and evenly. If not assembling the toasts, set the mix aside at this point, taking care the mushrooms do not burn as they cool down.

To finish, toast the bread and set aside.

Heat the mushroom mix and add the cream, mixing it in well. Cook for 3-4 minutes until the sauce is thickened and reduced.

Load on the toast and top with minced parsley. Serve immediately so the toasts do not get soggy.