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.
Your mushrooms will be ready when they get a soft texture and buttery consistence.
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!