A simple dish for an autumn evening or appetizer. Forest mushrooms (whatever you choose: bolete, red pine mushroom, or riga) fried in butter and served on crunchy toast.
- 250g of wildmushrooms (i.e. riga, boletus, )
- 2 tablespoons of butter
- 1 large onion
- Freshly ground black pepper
- wholemeal or toasted bread
- 1 tablespoon of parsley
- Parmesan cheese to serve
Prepare mushrooms. Wipe excess dirt from mushrooms with a damp cloth or paper towel. Roughly chop into pieces / slices.
Melt the butter in a pan over medium heat. Add onion and fry until tender. Add mushrooms and fry, stirring frequently.
Mushrooms are to lightly bake. Season to taste with salt and freshly ground black pepper. Add parsley.
Prepare toast in a separate pan. Fry until crunchy on each side.
Brush each warm toast and apply a spoonful of mushrooms. Sprinkle with Parmesan cheese for an extra taste.