Finn-Erik Cooks -Seasonal mushroom toast with slaw and horseradish cream

Recipe below video

1 Portobello mushroom
1 handfull of Chanterelle mushrooms
1 handfull of Shiitake mushrooms
1 handfull of Shimeji mushrooms

1 Spring onion  
1 medium sized stick of fresh horseradish 
1 tea spoon of fresh ginger
1/2 a cabbage in season (I used Spisskål)
2 Shallots
1 lime
Mint leaves 
3 dl quark
1 tea spoon of honey
1 dl white wine
​Soy sauce
Apple cider vinagre  
Smoked sea salt
Pepper
Olive oil
Sourdough bread
​Kviteseid butter

Start with the coleslaw.
Finley slice the cabbage using a mandolin or put your knife chopping skills to the test.
Take 1,5 dl quark, honey, splash of apple cider vinagre and the juice of 1/2 a lime. Mix it. Add the cabbage and blend well. Adjust with salt and pepper.

Now go for the horseradish cream.
1,5 dl quark, juice of half a lime and shred about a table spoon of fresh horseradish. Add a pinch of salt and pepper.

Rinse and chop the mushrooms.
Finley chop shallots and ginger. Heat olive oil in a pan. Soften the shallots and ginger. Add mushrooms and a splash of soy sauce. Top it with white wine. Let the mushrooms soak up all the juices on medium heat.

Heat a good table spoon of propper butter in a pan. Add slices of sourdough bread and slow cook on medium to low heat. You wanna caramelise the milk proteins in the butter. And to achieve that, medium to low heat is the way to go. If the bread starts looking like above and everything smells like caramel; then you're on to something :)

Plate the dish starting with the bread. Add slaw and mushrooms. Finish with the horseradish cream and sprinkle some chopped spring onions and mint leaves for the final touch. Enjoy!