Chanterelle Sandwich with Rye Bread and Maple Syrup

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.

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

½ pound (225 g) chanterelles, or other mushrooms, preferably wild mushrooms, cut into 1 inch (2 ½ cm) pieces

1-2 ounces (25-50 g) bacon, cut into small dice

2 tablespoons butter

2 cloves of garlic, finely chopped

black pepper

3 tablespoons dill

2 slices dark Danish or Russian style rye bread (or pumpernickel)

2 tablespoons maple syrup

PREPARATION:

• 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.

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