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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.
![](/application/files/6414/9821/3717/David_profil.png)
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.