We went to one last mushroom forageing trip on Saturday, and got a large basket of mushrooms. Sadly, the season is now over - night frosts are here, and frost-bitten wild mushrooms aren't as nice. From the season's last saffron milkcaps, chantarelles and various porcini mushrooms I made these small rye bread canapés for a dinner with friends on Sunday night.
Rye bread canapés with wild mushroom 'Caviar' and soft-boiled quail eggs
finely chopped wild mushrooms (preferably picked by yourself, then cleaned and sautéed with a little butter)
a small minced onion
some lemon juice
salt and pepper.
Fry the rye bread slices in butter on both sides, cool a little.
Cover with mushroom 'caviar' and top with a soft-boiled (1 minute) quail egg.