Kveldskos with mushroom stew is a slice of bread, toasted like a bruschetta, with a kind of mushroom stew on. It is also suitable as a lunch dish or a small dinner, if you prefer.
Mushroom stew:
500 g sliced mushrooms, preferably several kinds
1 onion in rings or coarsely chopped
1 teaspoon finely chopped garlic
2 tablespoons butter for frying
1 dl cream
1 ts pepper
2 teaspoons fondant (chanterelle, vegetable or chicken)
1 tablespoon finely chopped parsley
1 diced tomato
Brown mushrooms and onions in butter. Add garlic, tomatoes, pepper, cream and stock and simmer for a few minutes until the stew has thickened a bit. Add parsley or other herbs you like just before serving.
Bruschetta:
4 slices of country bread
2 tablespoons olive oil
1 clove garlic
Brush the country bread with olive oil and grease them with clove garlic on both sides. Put them in a hot pan until they are golden and crispy on both sides.
Evening shoe with mushroom stew:
4 slices of bruschetta
Mushroom stew
1 bag grated parmesan
Some basil leaves
Place a slice of country bread on each plate, spread mushroom stew over and garnish with basil. Put a salt and pepper mill together with a bowl of parmesan on the table, so that everyone can supply themselves with the desired amount.
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