Ingredients
- 5 Tablespoon olive oil, plus extra as needed
- 1 pound mushrooms (chanterell, maitake or king trumpets), sliced
- Salt
- 2 garlic cloves, peeled and finely chopped (about 1 Tablespoon)
- 1 Tablespoon butter
- 3 Tablespoons roughly chopped parsley
- 1/4 cup crème fraiche
- 2 Tablespoon finely sliced chives
- 4 (3/4 inch) slices rye bread
- 2 teaspoons lemon juice
Preparation
Step 1
1. Set a large, heavy pan over medium heat. Add 3 tablespoons oil. Once very hot, add mushrooms and a pinch of salt. Saute them, stirring from time to time, until browned and tender, about 6 inutes. Once mushrooms cook down, traces of their juices should streak the pan. If too dry, deglaze with splashes of water.
2. Stir in garlic, butter and parsley. Cook until garlic is golden, 3-4 minutes. Season to taste with salt. Remove pan from heat. Stir in crème fraiche and chives until evenly distributed.
3. Set another pan over medium-high heat. Once hot, add a slick of oil and lay in bread. Toast both sides until crisp and golden, 1-2 minutes per side.
4. Cut toasts into points, and spoon mushroom topping over the top.