Toasted bread with fried mushrooms
A delicious vegetarian lunch dish of toasted bread with fried mushrooms.
This is no simple toast, but a flavour explosion of roasted sesame seeds, creamy crème fraîche, fresh chives and a hint of wine vinegar and nutmeg.
Ideal for lunch, a snack, or a light dinner. Surprisingly simple, yet full of character.
Let yourself be tempted, taste autumn – this is mushroom enjoyment at its finest.
Preparation
Finely chop the garlic. Brush the mixed mushrooms clean and halve any larger ones. Finely chop the chives.
Heat a skillet over low heat. Toast the Verstegen sesame seeds in a dry skillet and let them cool on paper towels. Then toast the bread in the same skillet until crispy and golden brown.
Heat the (olive) oil in a frying pan and sauté the garlic. Add the mushrooms and brown them. Deglaze with the wine vinegar, grate the Verstegen nutmeg over the dish, and season with salt and pepper to taste.
Serve the mushrooms on the bread. Garnish with a spoonful of crème fraîche, chopped chives, and toasted sesame seeds.
Ingredients
- 500 g gemengde paddenstoelen
- 4 sneden zuurdesembrood
- 1 teen knoflook)
- 10 steeltjes bieslook
- 125 g créme fraîche
- 0.5 el Nootmuskaat
- 1 el Verstegen Sesamzaad
- 1 el wijnazijn
- 2 el (olijf)olie
- zout & peper, naar smaak
Supplies
- n/a
