Mushroom Toast from Fire + Ice: Classic Nordic Cooking

///Mushroom Toast from Fire + Ice: Classic Nordic Cooking

Mushroom Toast from Fire + Ice: Classic Nordic Cooking

This recipe for Svamptoast (Mushroom Toast) comes from Darra Goldstein‘s newly published Fire + Ice: Classic Nordic Cooking.

Darra writes, “The first time I saw the name of this dish in Swedish, I immediately thought of swamps and bogs, not the best association for something I was about to eat. While it’s true that Swedish svamp and English “swamp” share an etymology, please don’t let linguistics deter you from making this toast. It’s Swedish comfort food at its best, quickly prepared and utterly satisfying. And don’t worry if you can’t find chanterelles. Any wild mushrooms will do.”

– bonnie


Svamptoast (Mushroom Toast)

8 ounces chanterelles
3 tablespoons butter
1 tablespoon finely chopped red onion
3 tablespoons heavy cream
1 tablespoon finely chopped parsley
1 teaspoon freshly squeezed lemon juice
1⁄4 teaspoon salt
Freshly ground pepper
4 slices country bread

Pick over the mushrooms and wipe away any forest debris with a damp paper towel. Chop them medium fine. Melt 1 tablespoon of the butter in a frying pan over medium-low heat and add the mushrooms and onion. Sauté until the moisture released by the mushrooms evaporates, about 5 minutes. Stir in the cream and parsley and heat gently to thicken. Stir in the salt, lemon juice and season with pepper.

While the mushrooms are cooking, in a frying pan over medium heat pan fry the bread in the remaining 2 tablespoons of butter until golden on both sides, about 4 minutes.

Spoon the mushroom mixture evenly onto the toast slices and serve immediately.

Makes 4 servings

CREDIT: Reprinted with permission from Fire + Ice: Classic Nordic Cooking, by Darra Goldstein, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.

Photographs copyright © 2015 by Stefan Wettainen

By |2017-08-25T16:02:19+00:00May 24th, 2016|Breads, Sides & Salads, Recipes|1 Comment

About the Author:

Blogger Bonnie Tandy Leblang has been covering food since before it was hip to do so! She’s penned magazine, newspaper and syndicated food columns in addition to cookbooks. Follow her on twitter @BonnieBOTB and on Instagram@BiteoftheBest and at @BonnieBOTB "I eat for a living!” is her mantra, sharing what she’s sampled so you’ll know where (or where not) to go, plus what food products and gadgets to try. For her full bio go to the about us page.

One Comment

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