Austrian-style Mushroom Caps on Rye Bread

Ingredients

In the original Slovenian dish "Čepurke na plevu," the mushrooms are typically cooked on a bed of straw, which imparts a distinct smoky flavor. However, in this Austrian adaptation, the mushrooms are baked in the oven, resulting in a slightly different taste and texture. Additionally, the use of rye bread as a base adds a unique element to the dish, complementing the flavors of the mushrooms. We alse have the original recipe for Čepurke na plevu, so you can check it out.

• 4 large mushroom caps 4 large mushroom caps
• 1 tablespoon olive oil (15ml) 1 tablespoon olive oil (15ml)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup breadcrumbs (30g) 1/4 cup breadcrumbs (30g)
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 4 slices of rye bread 4 slices of rye bread

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 6g (Saturated Fat: 1g)
• Carbohydrates: 26g (Sugar: 3g)
• Protein: 6g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Clean the mushroom caps and remove the stems.
3. 3.
   In a skillet, heat the olive oil over medium heat.
4. 4.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
5. 5.
   In a bowl, combine the breadcrumbs, parsley, thyme, salt, and pepper.
6. 6.
   Add the breadcrumb mixture to the skillet and cook for an additional 2 minutes, stirring constantly.
7. 7.
   Fill each mushroom cap with the breadcrumb mixture, pressing it down gently.
8. 8.
   Place the filled mushroom caps on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender.
9. 9.
   While the mushrooms are baking, toast the rye bread slices.
10. 10.
    Once the mushrooms are cooked, remove them from the oven and place each mushroom cap on a slice of toasted rye bread.
11. 11.
    Serve hot and enjoy!

Treat your ingredients with care...

• Mushroom caps — Make sure to clean the mushroom caps thoroughly and remove any dirt or debris. Gently remove the stems without damaging the caps, as they will be used as a base for the filling.

Tips & Tricks

• For a more intense flavor, you can add a splash of white wine to the skillet when sautéing the onions and garlic.
• Experiment with different types of mushrooms to vary the flavors and textures of the dish.
• If you prefer a crispier topping, you can broil the mushrooms for a few minutes after baking.

Serving advice

Serve the Austrian Mushroom Caps on Rye Bread as a main course accompanied by a fresh green salad or a side of roasted vegetables. It can also be served as an appetizer or a light lunch.

Presentation advice

Arrange the Mushroom Caps on Rye Bread on a platter, garnishing with a sprinkle of fresh parsley or thyme leaves for an elegant touch. The contrast of the golden-brown mushrooms against the dark rye bread creates a visually appealing presentation.