Earthy, meaty mushrooms have met their match in this simple recipe from JBF Award winner Darra Goldstein's gorgeous tome, Fire + Ice: Classic Nordic Cooking, a 2016 Beard Award nominee in our Best Cookbook: Photography category. Known as svamptoast in Swedish, this dish calls for golden chanterelle mushrooms sautéed in butter, a few splashes of heavy cream, and a final flourish of lemon juice and parsley. Piled onto buttery, pan-fried bread, this is "Swedish comfort food at its best, quickly prepared and utterly satisfying." We'd have to agree. Make it tonight.
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Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram and Twitter.
