GERMANY ~ Mushrooms over Toast ~ Toast mit Pilzen

[blue_hours_too]

It's mushroom season now in Germany. Each year from late summer to mid autumn, mushrooms are the specialty of the season and are served in German restaurants, prepared in a variety of ways. Seasonal food in general is most popular {and tasty!} in Europe - the idea being that local foods that don't get shipped a long way and are used soon after being gathered are best. There are lots of different kinds of mushrooms available, including button mushrooms (Champignons), boleti (Steinpilze), chantarelles (Pfifferlinge) and a number of others. Pfifferlinge are probably the most popular, as, other than say, the common Champignon, they are considered a delicacy. Mushrooms are usually served in cream-based sauces that have some wine, cream and herbs added in the cooking proces. They come with different kinds of dumplings - which makes these mushroom dishes a true (vegetarian!) feast. This particular recipe is more of a quick fix and would be a typical bistro or light dinner food in Germany.

MUSHROOMS OVER TOAST
Toast mit Pilzen

Serves 4

Any kind of mushrooms can be used, or simply combine your favorites.

1.5 lbs of mushrooms of choice
4 tablespoons extra virgin olive oil
2-3 tablespoons fresh parsley, chopped
2-3 tablespoons fresh chives, chopped
4 cloves of garlic, minced
Salt and pepper to taste
2 tablespoons unsalted butter
2 tablespoons lemon juice
2 tablespoons cilantro, chopped {optional}
1/2 tablespoon apple cider vinegar
Toasted bread of choice
Butter to spread

Wash and dry the mushrooms and slice them thinly. Mix olive oil, parsley, garlic, salt, and pepper, add the sliced mushrooms and set aside. Melt butter in a skillet until it sizzles. Add mushrooms and saute 5 minutes, stirring constantly. Saute until mushrooms begin to release water. Add lemon juice, vinegar and cilantro and cook briefly over high heat, about 3 minutes, stirring constantly. Mound over toasted, buttered bread of choice and spoon over some of the pan juices. Garnish with a dash of paprika and red chili powder (or curry, or freshly-ground black pepper), and serve hot.

Source: S's recipe collection