Sometimes, excess is just enough. This mushroom sandwich is a very filling and luxurious meal, and it's extremely good as a hangover brunch. It's easy to make it completely vegan - but don't use olive oil when frying the mushrooms. IMHO, that takes away their "foresty" flavour.
This is basically what we will be using: Fresh champignons (or white button mushrooms, I'm translating from Swedish here), fresh chanterelles and half an onion.
You'll also be needing margarine for frying in, salt, pepper, garlic and bread.
I'm using around 100-120 grams (3.5-4.2 ounces) of chanterelles and the same amount of champignons. This will feed one hungry goon (me).
Get a frying pan going with some margarine in it and start chopping those onions.
In they go! Add some salt and pepper and let them fry while you cut up the mushrooms.
Now it's starting to smell like a whole forest in my kitchen. When fried, the mushrooms will go soft and they suck up a lot of fat. Don't slice them in too small bits.
Add some more margarine to the pan and put in the champignons. Mushrooms suck up fat like crazy so make sure your pan doesn't go dry.
I usually don't slice chanterelles, I just tear them up in rather big pieces like this.
Fry those suckers!
Now is a good time to get your toast going.
Add some spices: Salt, pepper and garlic. I didn't have any fresh garlic at home so I had to settle for the dried kind.
When the toast is done, your mushrooms should be ready too. You don't need to butter your toast, believe me. The mushrooms are loaded with fat by now. I also added a fresh tomato and a pickled gurkin, because I've heard vegetables are good for you.
All gone! Yummy.
This is basically what we will be using: Fresh champignons (or white button mushrooms, I'm translating from Swedish here), fresh chanterelles and half an onion.
You'll also be needing margarine for frying in, salt, pepper, garlic and bread.
I'm using around 100-120 grams (3.5-4.2 ounces) of chanterelles and the same amount of champignons. This will feed one hungry goon (me).
Get a frying pan going with some margarine in it and start chopping those onions.
In they go! Add some salt and pepper and let them fry while you cut up the mushrooms.
Now it's starting to smell like a whole forest in my kitchen. When fried, the mushrooms will go soft and they suck up a lot of fat. Don't slice them in too small bits.
Add some more margarine to the pan and put in the champignons. Mushrooms suck up fat like crazy so make sure your pan doesn't go dry.
I usually don't slice chanterelles, I just tear them up in rather big pieces like this.
Fry those suckers!
Now is a good time to get your toast going.
Add some spices: Salt, pepper and garlic. I didn't have any fresh garlic at home so I had to settle for the dried kind.
When the toast is done, your mushrooms should be ready too. You don't need to butter your toast, believe me. The mushrooms are loaded with fat by now. I also added a fresh tomato and a pickled gurkin, because I've heard vegetables are good for you.
All gone! Yummy.