Serves 2
15 min
Sautéed Mushrooms with Thyme on Danish Rye Bread
Recipe GLPRe6442e711354af
A simple yet elegant Nordic-inspired open-faced sandwich featuring tender sautéed cremini mushrooms seasoned with fresh thyme and shallots, served over hearty Danish rye bread. The earthy mushrooms are brightened with a touch of white wine vinegar, creating a balanced vegetarian dish that's both wholesome and satisfying.
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Ingredients
1 pound cremini mushrooms, cleaned and sliced thin
to taste kosher salt
to taste freshly ground black pepper
1 shallot, thinly sliced
2 tablespoons unsalted butter, divided
1 tablespoon fresh thyme leaves
1 tablespoon white wine vinegar
2 to 4 slices slices Danish rye bread or German whole rye bread
Directions
Clean the cremini mushroom caps with a damp cloth or soft brush to remove any soil, then slice them into thin, even slices about 1/8 inch thick. Slice the shallot in half lengthwise, then cut into thin half-moon slices.
Heat 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is foaming, add the sliced mushrooms in a single layer and season with salt and pepper. Allow them to cook undisturbed for about 2 minutes until they begin to brown.
Stir the mushrooms and continue cooking for another 2 to 3 minutes until they release their moisture and become golden. Add the remaining 1 tablespoon of butter and the shallot slices, stirring occasionally, until the shallots soften, about 1 minute.
Remove the skillet from heat and stir in the fresh thyme leaves and white wine vinegar, tossing gently to coat. Taste and adjust seasoning with additional salt and pepper as needed.
Toast the rye bread slices until lightly crisp. Divide the toasted bread between two plates and spoon the sautéed mushroom mixture evenly over each slice. Serve immediately while warm.
