Swedish Toasted Mushroom Sandwich - Varm svampmacka
Updated: Feb 2
This is the best toasted mushroom sandwich you will ever eat! Mushrooms on toast has always been a favourite comfort food. This Swedish version is on another level!
In the summer and autumn months, an abundance of wild mushrooms* spring up in the vast Swedish forests. Here is my favourite way of enjoying these earthy delights.
This recipe was featured in my blog post, Mushroom picking - a lifelong obsession
Swedish mushroom toast (Varm svampmacka)
300g wild mushrooms (chantarelles, porcini, portobello or a even a mix) – brushed off and cut into bite-sized pieces
4 slices rustic sour dough bread – not too thickly sliced
half a brown onion – finely chopped
1/3 cup sour cream
2 tablespoons parsley – finely chopped
2 tablespoons butter
1 clove garlic – crushed (optional but recommended)
salt and pepper to season
Toast bread in a toaster or toast in a fry pan with butter
Over medium heat in a dry frypan, add mushrooms and fry until all the water has evaporated
Add the butter and onion (and crushed garlic if desired) and fry for a few of minutes
Turn heat down to low and add sour cream. Simmer for a few minutes more
Season with salt (you will need more than you think!) and pepper to your taste
Divide the mushroom mixture over the four slices of toasted sour dough bread
Garnish with the parsley and a few grinds of extra pepper
*If you are not experienced at knowing which wild mushrooms are safe to eat, buy a selection of shop bought varieties. Or ask an expert.
Photo credit: koket.se