June
Easy
4 prs.
15 min.
Mushroom toast
- 4 slices of bread, preferably day-old
- 4 tablespoons olive oil, seperated
- 2 tablespoons butter
- 400g mushrooms, preferably a mix
- A pinch of salt
- A pinch of black pepper
- 100g wild herbs, preferably a mix
- Heat the oil on a pan at medium heat. Toast the bread in 2 tbsp oil, until it is golden on both sides.
- Add butter to the pan and let the bread sauté. It should be golden brown and crispy.
- Sprinkle the bread with a bit of salt.
- Cut the mushrooms into bite-size pieces. They should easily rest on top of the toast.
- Heat remaining 2 tbsp oil in pan and sauté the mushrooms.
- Add salt and pepper, adjusting to taste throughout the cooking
- Chop the wild herbs and add them to the mushrooms, warming through.
- Plate the toast and top with warm mushrooms. Serve immediately.
Tips
Sautéing mushrooms is one of the best ways of bringing out the umami flavor.
David de Silva
Founder and CEO
David founded Kandy Spices in 2016 to import organic spices from Sri Lanka and produce gourmet spiced sauces. Raised in a Danish-Sri Lankan household, David has sought out knowledge of chilis and spices from a young age. In addition to Kandy Spices, David is in-house chef on a Danish morning television show, produces recipes, and consults restaurants, culinary schools, and private organizations.
David is a professional chef with experience from Kong Hans Kælder in Copenhagen and Henne Kirkeby Kro in Jutland. From 2007 to 2015, he ran David's Bistro in Copenhagen, a French-inspired restaurant with a focus on high quality produce and classical techniques.
