The slow pace

Mushroom and mountain cheese toast

This weekend we’ve tried to recreate one of the delicious open faced sandwiches that we ate in September at Almanak, a fantastic restaurant in Copenhagen. We loved the combination of the mushrooms, the cheese and the garlic. So seasonal and comforting. While the result wasn’t exactly the same, it was still delicious. So here you have the recipe, if case you’d like to try it at home…

You will need (serves 2):
Two slices of Sordough bread or similar
A couple of knobs of butter
A garlic clove, smashed
Two handfuls of mushrooms (you can choose just one variety or several. We went for a delicious mix that we found at our local supermarket. You have to make the most of the season!), washed and chopped
A good Swiss Mountain cheese (the smellier, the better), grated
Pepper, dried parsley and garlic powder to taste.
The steps can’t be easier: on a hot pan, melt a knob of butter and sauté your mushrooms on a medium heat. Add a little bit of pepper, dried parsley and garlic powder to taste. There’s no point on using salt because the cheese that you will add later is already quite salty and strong.

Your mushrooms will be ready when they get a soft texture and buttery consistence.
While the mushrooms are still cooking, prepare your bread. Again, melt a knob of butter on a pan and add the smashed garlic clove. Cook for a couple of minutes on medium heat and then discard the garlic. You only want to add a nice garlic aroma.

Put your bread slices on the pan and let them soak the butter a couple of minutes on each side. Then transfer the bread into a hot gridle pan. This will make your bread extra crispy!
Finally assemble your toast: put your mushrooms over the slices of bread and top with your grated cheese. You will see how it melts slowly… and heavenly!
There you have, the epitome of Autumn comfort food!