Denmark, Finland, Norway and Sweden each have their own distinct home cooking styles, which Darra Goldstein uncovers in Fire and Ice.
The first time I saw the name of this dish in Swedish, I immediately thought of swamps and bogs, not the best association for something I was about to eat. While it’s true that Swedish svamp and English “swamp” share an etymology, please don’t let linguistics deter you from making this toast. It’s Swedish comfort food at its best, quickly prepared and utterly satisfying. And don’t worry if you can’t find chanterelles. Any wild mushrooms will do.
Directions
- Pick over the mushrooms and wipe away any forest debris with a damp paper towel. Chop them medium fine. Melt 1 tablespoon of the butter in a frying pan over medium-low heat and add the mushrooms and onion. Sauté until the moisture released by the mushrooms evaporates, about 5 minutes. Stir in the cream and parsley and heat gently to thicken. Stir in the salt, lemon juice, and season with pepper.
- While the mushrooms are cooking, in a frying pan over medium heat panfry the bread in the remaining 2 tablespoons of butter until golden on both sides, about 4 minutes.
- Spoon the mushroom mixture evenly onto the toast slices and serve immediately.
Reprinted with permission from Fire + Ice: Classic Nordic Cooking, by Darra Goldstein, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.
