Evening shoe with mushroom stew

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.


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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