Chantarelle sandwich recipe. Popular snack or starter in the autumn as the mushroom-season
begins in Sweden with the forests full of mushrooms such as chanterelles.

Serves four:

0.5 kilo (1.1 pounds) Mushrooms, preferably chanterelles
8 slices white or sourdough Bread

fresh chopped Parsley, for garnish
Butter for frying
Salt and Pepper

1. After rinsing, begin with frying the mushrooms in a dry frying pan, when all the liquid is gone, add a good piece of butter and fry the mushrooms crisp. Season with salt and pepper.

2. Fry or toast the bread, butter and add the mushrooms. Garnish with the chopped parsley and serve for instance with a cold beer.