Sautéed Mushrooms With Thyme on Danish Rye Bread (Rugbrød) Recipe

Shallots and thyme flavor the sautéed mushrooms topping these earthy, tangy, satisfying Danish-style toasts.

By
Michael Harlan Turkell
Michael Harlan Turkell: Contributing Writer at Serious Eats
Michael Harlan Turkell

Michael Harlan Turkell is a once-aspiring chef and now an award-winning food pho­tographer and writer. He has photographed many prominent chefs’ cookbooks, co-authored a few, and even wrote one of his own: ACID TRIP: Travels in the Word of Vinegar (2017).

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Updated November 12, 2019
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Vicky Wasik

Why It Works

  • Slowly dry-sautéing the mushrooms allows time for all their water to be drawn out and then evaporate, for more thorough browning.
  • Shallots and thyme make natural partners for mushrooms.
  • A dash of vinegar provides a little tartness to balance out the sautéed mushrooms' earthy, buttery flavors.

For a simple but satisfying take on Danish smørrebrød, we pile cremini mushrooms, sautéed with two of their most reliable partners in crime—thyme and shallots—on toasted slices of hearty Danish sourdough rye, or rugbrød. The rugbrød contributes a tangy edge, mirrored in the dash of white wine vinegar added to the mushrooms at the end of cooking, as well as a faint sweetness. Pair these toasts with a malty and sweet beer, such as Dogfish Head Indian Brown or Steamworks Steam Engine Lager, for the ideal late-afternoon drinking snack.

Recipe Details

Sautéed Mushrooms With Thyme on Danish Rye Bread (Rugbrød) Recipe

Active 15 mins
Total 15 mins
Serves 2 servings

Ingredients

  • 1 pound (450g) cremini mushrooms, stemmed, caps washed clean of any dirt and cut into 1/8-inch-thick slices

  • Kosher salt and freshly ground black pepper

  • 1 shallot, cut in half lengthwise, then cut into thin half moons (70g)

  • 2 tablespoons (30g) unsalted butter, divided

  • 1 tablespoon (2g) fresh thyme leaves

  • 1 tablespoon (15ml) white wine vinegar

  • 2 to 4 thin slices rugbrød (Danish rye bread) or German whole rye bread (about 150g)

  • 2 to 4 large crispy fried eggs, for serving (optional)

Directions

  1. Add mushrooms and 1 teaspoon (4g) kosher salt to a large sauté pan, preferably nonstick, and heat over medium-high heat. Cook, stirring occasionally, for 8 to 10 minutes. The mushrooms will look dry at first, but gradually their water will be drawn out. Once the water has evaporated, the mushrooms will be slightly browned.

  2. Add shallot and 1 tablespoon (15g) butter to the pan. Cook, stirring frequently, for another 2 to 3 minutes, until shallots are translucent and mushrooms are glossy. Remove pan from heat and add thyme, then add vinegar. Once vinegar is fully reduced, add remaining tablespoon of butter and stir to emulsify. Season with salt and pepper to taste.

  3. To serve, toast bread in a toaster or oven set to 350°F (180°C). Pile warm mushrooms on top of each slice. For extra richness and a more substantial serving, add a fried egg to each slice of mushroom-topped toast.

Special equipment

Large sauté pan

This Recipe Appears In

Nutrition Facts (per serving)
335Calories
15gFat
46gCarbs
13gProtein
×
Nutrition Facts
Servings: 2
Amount per serving
Calories335
% Daily Value*
Total Fat 15g19%
Saturated Fat 8g39%
Cholesterol 32mg11%
Sodium 1221mg53%
Total Carbohydrate 46g17%
Dietary Fiber 10g36%
Total Sugars 8g
Protein 13g
Vitamin C 4mg22%
Calcium 86mg7%
Iron 3mg18%
Potassium 1386mg29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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