Sautéed Mushrooms With Thyme on Danish Rye Bread (Rugbrød)
[Photograph: Vicky Wasik]
For a simple but satisfying take on Danish smørrebrød, we pile cremini mushrooms, sautéed with two of their most reliable partners in crime—thyme and shallots—on toasted slices of hearty Danish sourdough rye, or rugbrød. The rugbrød contributes a tangy edge, mirrored in the dash of white wine vinegar added to the mushrooms at the end of cooking, as well as a faint sweetness. Pair these toasts with a malty and sweet beer, such as Dogfish Head Indian Brown or Steamworks Steam Engine Lager, for the ideal late-afternoon drinking snack.
Published at Wed, 12 Dec 2018 12:58:53 +0000
