Fungo

About This Recipe

Fungo ('mushroom' in the local dialect) is a beloved light meal or starter in Liechtenstein: sautéed forest mushrooms in a cream and thyme sauce, piled generously onto thick slices of toasted rye bread. In autumn, when chanterelles and porcini emerge from the Alpine forests, this dish is eaten constantly.

Ingredients

Serves 4

• 600 gmixed wild mushrooms (chanterelle, porcini, or chestnut), cleaned and sliced
• 3 clovesgarlic, minced
• 200 mlheavy cream
• 4 thick slicesdark rye bread, toasted
• 3 tbspunsalted butter
• 4 sprigsfresh thyme

Instructions

1. 1

   Sauté mushrooms

   Melt butter in a wide pan over high heat until foaming. Add mushrooms in a single layer and cook without stirring for 3–4 minutes until golden. Season with salt.

2. 2

   Add garlic and thyme

   Reduce heat to medium. Add garlic and thyme leaves; cook 1–2 minutes until fragrant.

3. 3

   Add cream

   Pour in cream and stir to coat all mushrooms. Simmer 4–5 minutes until the cream has thickened and coats the mushrooms. Season with black pepper and a squeeze of lemon.

4. 4

   Toast the bread

   Toast thick rye bread slices until crispy and dark at the edges.

5. 5

   Plate and serve

   Spoon the mushroom cream generously over each toast. Garnish with extra thyme leaves and a drizzle of good olive oil.

Variations

• •

  Add a soft-poached egg on top for a heartier meal

• •

  Stir in a spoonful of crème fraîche for a tangier sauce

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Mushroom cream sauce keeps refrigerated for 2 days. Reheat gently and add a splash of cream.

Frequently Asked Questions