© All rights reserved, Thorsten Kraska, 2009
When you walk these days over the local market you will find all kinds of different mushrooms, which are now in season. Last time I have baught some chanterelles. At home I still had some more mushrooms. An easy way to enjoy these mushrooms is to use them in a mushroom-butter on a rustic bread with additional chanterelles on top.
Mushroom-Butter for a rustic bread
(servings and quantity are a guess)
about 400g Fresh mushrooms (e.g. chanterelles)
150 - 200g softened butter
3 tablespoons Sherry
5 tablespoons parsley (chopped)
salt and pepper
rustic bread (e.g. rye-bread)
The quantities are a guess. Sometimes I use less or more from this or that. Try what you like best.
Chop about 100g of the fresh mushrooms and the onion finely. Sweat onions and mushrooms in about 1 tablespoon butter on medium high heat in a pan for a few minutes. Add sherry and cook until fluid is almost gone. Take from heat and let cool.
Add rest of butter and mix until blended. Add salt and pepper to taste.
Cut the rest of the mushrooms into bite-sized pieces. Sear the mushrooms in butter over medium high heat. When mushrooms are as browned as you like them, add parsley and mix. Add salt and pepper to taste.
Spread the butter generousely on bread slices. Top with seared fungi and garnish with some parsley. Enjoy.