⏳ Yield & Time

Yield: 1 servings

Preparation Time: 3 minutes

Cook Time: 5 minutes

Total Time: 8 minutes

🍽 Ingredients

• 1 cup, chopped Wild mushrooms (mixed varieties)
• 1 tablespoon Butter
• 1 clove, minced Garlic
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 slices Rye bread
• 1 tablespoon Butter
• 1/2 teaspoon Truffle oil
• For garnish Fresh herbs (parsley, chives, or rosemary)

📖 Instructions

1. First, let's prepare the mushrooms. Clean your wild mushrooms thoroughly—I usually give them a gentle wipe with a damp cloth. You want to remove any dirt but avoid washing them too much, as this could make them soggy. Chop them into bite-sized pieces—about 1/4 inch. You can get creative with the shapes and sizes—it's your smørrebrød after all!
2. Next, we'll sauté the mushrooms. Melt 1 tablespoon of butter in a pan over medium heat. Add the chopped mushrooms and cook, stirring occasionally, until they soften and release their moisture—about 5-7 minutes. Don't rush this process; you want those mushrooms to caramelize slightly for that amazing depth of flavor. It's worth the wait, I promise!
3. Now, for some flavor magic! Add a clove of minced garlic to the pan with the mushrooms. Cook for another minute or two until fragrant. Season generously with salt and freshly ground black pepper to taste. Don’t be shy with the pepper; it really brings out the earthy flavors of the mushrooms.
4. While the mushrooms are cooking, lightly toast your slices of rye bread. This adds a lovely crunchy texture. You can toast them in a pan, or under the broiler; it's really up to your preference. I personally prefer the taste from the pan. (my secret tip)
5. Time to assemble your smørrebrød! Spread a thin layer of butter on each slice of toasted rye bread. Spoon the sautéed wild mushrooms over the buttered bread. A little bit goes a long way—don't overload it. This is about a balance of flavors and textures, not a mushroom mountain!
6. Finally, the pièce de résistance—the truffle oil! Drizzle a delicate amount of truffle oil over the mushrooms. Trust me on this; just a little bit adds so much flavor. Don't overdo it. You want that magical truffle aroma to perfectly complement the mushrooms, and not overpower everything.
7. Garnish your smørrebrød with a sprinkle of fresh parsley or chives. A small sprig of rosemary also works wonders. This is just for visual appeal and some extra herbaceous notes—optional, of course.
8. Serve immediately and enjoy! These smørrebrøds are best eaten fresh. Pair them with a crisp glass of white wine or a light beer—yum! They're the perfect appetizer, or a satisfying light lunch. It's so worth it!

📝 Notes

• Feel free to adjust the seasoning to your taste.
• You can use any type of wild mushrooms you like. For instance, a friend of mine prefers to use only chanterelles. But I love experimenting with a mix of varieties.
• If you're not a fan of truffle oil, you can skip it, or use a different kind of oil