Autumn is getting closer and I just love how the air turns crisp and clean by the second. August is the best time of year in Norway- where june and july has been used to warm up the country, end of july and the beggining of august is often the warmest time, with crisp summer nights.
Last night we found wild mushrooms right outside our apartment- in the middle of Oslo! Who knew mushrooms could be urban? Being all for harvesting our own food and taking care of the environment I went out this morning and picked some more of them. I, being rather careful, didn’t want to jump over the fence. So I decided to be a badass and walked into the kindergarden that held these beautiful, untouched mushrooms. Luckily, no one noticed and I could do my harvesting in peace.
These mushrooms were so beautiful and clean- almost not necessary to brush off any unwanted dirt. When I have freshly picked mushrooms, I like to do one of two things; either fry them for a couple of minutes on each side and enjoy them on a piece of crisp bread, or dehydrate them to months, even years. Today, I decided to eat them- the autumn is still young and I get plenty of new chances to pick more mushrooms.
Mushroom on Crisp Bread & Aioli
Yield 2 servings
1 tbsp oil
1 tsp salt
1 tbsp thyme
2 crisp bread
2 tbsp Aioli
1/5 tsp pepper
- Heat a frying pan with oil.
- Lightly brush off any dirt from the mushrooms.
- Slice the mushrooms in half and add to the frying pan.
- Fry for a couple of minutes on each side.
- Season with salt and finely chopped thyme.
- Carefully place the mushrooms on the crisp bread, topping it off with a dollop of creme fraiche.
- Season with pepper.