Mushroom Toast

Darra Goldstein

Gastronomica: The Journal of Food and Culture, Williamstown, MA

"The first time I saw the name of this dish in Swedish, svamptoast, 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."

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


8 ounces chanterelles
3 tablespoons butter, divided
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 onions. 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 lemon juice, salt, 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.


4 servings