Rye bread canapés with wild mushroom 'Caviar' and soft-boiled quail eggs

We went to one last mushroom forageing trip on Saturday, and got a large basket of mushrooms. Sadly, the season is now over - night frosts are here, and frost-bitten wild mushrooms aren't as nice. From the season's last saffron milkcaps, chantarelles and various porcini mushrooms I made these small rye bread canapés for a dinner with friends on Sunday night.

Delicious!!

Rye bread canapés with wild mushroom 'Caviar' and soft-boiled quail eggs
(Metsaseenesuupisted)



finely chopped wild mushrooms (preferably picked by yourself, then cleaned and sautéed with a little butter)
a small minced onion
some lemon juice
fresh dill
salt and pepper.
quails' eggs

Fry the rye bread slices in butter on both sides, cool a little.
Cover with mushroom 'caviar' and top with a soft-boiled (1 minute) quail egg.

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