Why It Works
- Slowly dry-sautéing the mushrooms allows time for all their water to be drawn out and then evaporate, for more thorough browning.
- Shallots and thyme make natural partners for mushrooms.
- A dash of vinegar provides a little tartness to balance out the sautéed mushrooms' earthy, buttery flavors.
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.
- 1 pound (450g) cremini mushrooms, stemmed, caps washed clean of any dirt and cut into 1/8-inch-thick slices
- Kosher salt and freshly ground black pepper
- 1 shallot, cut in half lengthwise, then cut into thin half moons (70g)
- 2 tablespoons (30g) unsalted butter, divided
- 1 tablespoon (2g) fresh thyme leaves
- 1 tablespoon (15ml) white wine vinegar
- 2 to 4 thin slices rugbrød (Danish rye bread) or German whole rye bread (about 150g)
- 2 to 4 Crispy Fried Eggs, for serving (optional)
Add mushrooms and 1 teaspoon (4g) kosher salt to a large sauté pan, preferably nonstick, and heat over medium-high heat. Cook, stirring occasionally, for 8 to 10 minutes. The mushrooms will look dry at first, but gradually their water will be drawn out. Once the water has evaporated, the mushrooms will be slightly browned.
Add shallot and 1 tablespoon (15g) butter to the pan. Cook, stirring frequently, for another 2 to 3 minutes, until shallots are translucent and mushrooms are glossy. Remove pan from heat and add thyme, then add vinegar. Once vinegar is fully reduced, add remaining tablespoon of butter and stir to emulsify. Season with salt and pepper to taste.
To serve, toast bread in a toaster or oven set to 350°F (180°C). Pile warm mushrooms on top of each slice. For extra richness and a more substantial serving, add a fried egg to each slice of mushroom-topped toast.
Large sauté pan