Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Chanterelle Sandwich with Rye Bread and Maple Syrup
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  • Chanterelle Sandwich with Rye Bread and Maple Syrup
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    As a child I loved to collect the sap from maple trees. The sap was nice and sweet, although I must admit that I now find it rather nauseating. Still, the memory of my sap-drinking childhood inspired this dish, made with maple syrup and mushrooms from my farm in southern Norway. Makes 2 sandwiches, or 4 starters.
    By Andreas Viestad

    Chanterelle Sandwich with Rye Bread and Maple Syrup

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    Servings: 4

    PREPARATION:

    • 1

      I a medium pan, fry butter and bacon over medium heat until bacon is crisp. Add mushrooms and garlic, and fry for 5 minutes. Season with pepper. Add dill and stir.

    • 2

      Remove the mushrooms. Add the bread slices, pour over maple syrup and fry for 2 minutes. Top bread slices with chanterelles and serve.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S02 E04 My Summer Paradise. Bookmark the permalink.
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  • Servings: 4

    PREPARATION:

    • 1

      I a medium pan, fry butter and bacon over medium heat until bacon is crisp. Add mushrooms and garlic, and fry for 5 minutes. Season with pepper. Add dill and stir.

    • 2

      Remove the mushrooms. Add the bread slices, pour over maple syrup and fry for 2 minutes. Top bread slices with chanterelles and serve.

    Print Friendly
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