Creamy Mushroom Toast is Scandinavian comfort food at its best. Known as svampmaka in Sweden and svampe på ristet brød in Denmark, this simple open-faced sandwich is a favorite way to enjoy the earthy richness of mushrooms (quite likely foraged if you are in Scandinavia). Served on hearty sourdough or rye, mushroom toast makes a satisfying lunch, first course or light, comforting supper.
I discovered this elegant and easy mushroom toast on a recent trip to Copenhagen. Served alongside a crisp green salad and a cold beer, it was a perfect autumn lunch enjoyed during a day of sightseeing.
A Quick Look at the Recipe
- ✅ Recipe Name: Scandinavian Mushroom Toast with Cream and Herbs
- ⏰ Prep Time: 10 minutes
- 🔥 Cook Time: 15 minutes
- 👥 Yield: This recipe makes 2 hearty portions or 4 smaller servings
- 🥣 Special ingredient: Any kind of mushroom work in this recipe - use chanterelles for an authentically Nordic version
- ⭐️ What makes it special: A cozy Scandinavian open-faced sandwich with creamy mushrooms, fresh herbs and hearty sourdough or rye bread
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Why You'll Love this Recipe
- ♥️ It comes together in about 20 minutes
- ♥️ Cozy, satisfying and vegetarian-friendly
- ♥️ It calls for simple, easy to find ingredients - no foraging or exotic mushrooms required!
If you love mushrooms, be sure to check out my recipes for mushroom gratin, mushroom pâté, and this soul-warming mushroom and barley soup. For an open-faced mushroom sandwich with a twist, I highly recommend this Balsamic-Glazed Mushroom Smørrebrød with White Bean Purée - my vegetarian friends swear by this recipe and make it on a weekly basis!
Ingredients
- Mushrooms - The recipe calls for easy to find cremini or white button mushrooms, but really any kind of mushrooms (or a combination of mushrooms) will work here!
- White wine - water or chicken broth can be substituted for the wine if you prefer.
- Sourdough bread - I like this on toasted sourdough but a heartier rye such as rugbrød or a toasted slice of this buttermilk bread would be delicious, too!
See recipe card for exact amounts and detailed instructions.
Variations
Vegan - Replace the butter with a vegan butter substitute or olive oil. Use a non-dairy unsweetened creamer in place of the cream or leave the cream out entirely.
Griddled Bread - For a buttery toast with an ultra crisp exterior, consider griddling the bread in a skillet rather than toasting. Simply butter both sides of the bread and cook over medium heat until golden brown and crisp on both sides (like making a grilled cheese).
Garlic Toast - To add a little garlic flavor, simply rub the toasted bread with a fresh garlic clove right after it comes out of toaster.
How to Make Mushroom Toast
- Add butter to a 12 inch nonstick skillet and heat over medium. Once the butter has melted and any foaming has subsided, add the shallot and garlic and saute until soft and translucent, about 2-3 minutes. Add mushrooms, increase heat to medium high and season with salt and pepper. Saute until mushrooms are browned and tender, about 10 minutes. Add thyme and stir to combine.
- Add wine and cook until it has mostly evaporated, about 1 minute. Stir in cream and bring to a simmer. Reduce heat to low and cook until thickened slightly, another 2-3 minutes.
- Meanwhile, toast and butter the bread. Top each piece of toasted bread with a quarter of the mushroom mixture and a sprinkle of dill, parsley and/or chives. Serve immediately.
Expert Tips
Mushrooms release quite a bit of liquid as they cook. Add them to the pan and let them simmer until the moisture evaporates and they turn golden brown.
Recipe FAQs
Yes, the mushroom mixture can be made entirely ahead of time. Cool it to room temperature before transferring it to an airtight container and storing it in the refrigerator for up to 3 days. When you are ready to serve, simply reheat on the stove (along with a splash of water to loosen the mixture) over low heat and proceed with the recipe as directed.
In Scandinavia, mushroom toast is especially popular in early autumn when the forests are bursting with wild mushrooms, particularly chanterelles which are prized for their golden color and delicate flavor. These are the most authentically Nordic choice.
What to Serve with Scandinavian Mushroom Toast
As I mentioned above, I love mushroom toast with a simple green salad. This Kale and Butternut Squash Salad would make an excellent accompaniment for autumn, as would a bowl of this Savory Butternut Squash Soup or this Roasted Cauliflower Soup. Round out the meal with an apple dessert such as this Swedish Apple Pie and you'll have yourself a delicious vegetarian fall feast!
More Scandinavian Open-Faced Sandwiches
Here are a few more open-faced sandwiches (smørrebrød in Danish) that make a great lunch or light supper:
If you tried this Scandinavian Mushroom Toast recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Scandinavian Mushroom Toast with Cream and Herbs
Ingredients
- 2 tablespoons unsalted butter plus more for buttering the bread
- 1 pounds cremini or white button mushrooms washed and sliced (you can also use chanterelles if available or a mix of mushrooms)
- 1 small shallot minced
- Coarse salt and freshly ground pepper
- 1 teaspoon chopped fresh thyme
- ¼ cup white wine
- ½ cup heavy whipping cream
- 4 slices rustic sourdough bread or rye bread
- Chopped fresh dill parsley and/or chives
Instructions
- Add butter to a 12 inch nonstick skillet and heat over medium. Once the butter has melted and any foaming has subsided, add the shallot and saute until soft and translucent, about 2-3 minutes. Add mushrooms, increase heat to medium high and season with salt and pepper. Saute until mushrooms have released all of their liquid and are browned and tender, about 10 minutes. Add thyme and stir to combine.
- Add wine and cook until it has mostly evaporated, about 1 minute. Stir in cream and bring to a simmer. Reduce heat to low and cook until thickened slightly, another 2 minutes. Season with additional salt and pepper to taste.
- Meanwhile, toast and butter the bread. Top each piece of toasted bread with a quarter of the mushroom mixture and a sprinkle of dill, parsley and/or chives. Serve immediately.
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