Brunost Toasts with Creamy Reindeer & Mushrooms

This dish is a twist on the classic 'finnbiff', a reindeer stew with mushrooms and a few slices of brown cheese thrown in the sauce. Rather than serving it as a stew, it's thickened and served on top of toasted bread enveloped by a generous amount of melted Brunost slices. So simple and so good!
Difficulty: Easy
Product in the recipe
TINE Gudbrandsdalen Read more
Ingredients
  • 4 Servings
  • Butter, softened
  • 4 large slices of bread, such as sourdough or farmhouse
  • 3 tbsp butter, divided
  • 2 shallots, diced
  • 250 g cremini mushrooms, sliced
  • 300 g frozen shaved reindeer meat
  • 180 ml heavy cream
  • 5 juniper berries, crushed
  • Salt and pepper, to taste
  • TINE Gudbrandsdalen
  • Fresh parsley or thyme
  • Lingonberries (optional)
Here is how you do it

Spread a good amount of softened butter over both sides of each bread. In a large frying pan, add the bread slices and toast over medium-high heat for a few minutes, turn over, then toast the other side until golden brown on both sides. Remove and place on a baking sheet.

In large frying pan, heat 2 tablespoons butter over medium-high heat. Add the shallots and mushrooms and cook for 5 to 10 minutes or until softened. Transfer to a bowl. Add the remaining 1 tablespoon of butter to the pan. When the butter has melted, add the reindeer and cook for 5 to 8 minutes or until browned. Return the mushroom mixture back to the pan and cook 2 minutes more. Add the heavy cream and juniper berries and cook for 5 minutes or until thickened. Season to taste with salt and pepper.

Preheat a broiler.

Top each toasted bread with a layer of Gudbrandsdalen slices. Place the breads under the broiler, keeping a close watch, and heat the toasts for 1 minute or until the Brunost begins to melt and bubble. Remove from the broiler and transfer to individual plates.

Divide the reindeer mixture evenly among the Brunost toasts and garnish with fresh parsley or thyme and a few lingonberries, if desired. Serve immediately.

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We have teamed up with Nevada Berg of North Wild Kitchen. This means that each month throughout the year, Nevada will share a recipe featuring Brunost - everything from sweet to savory dishes.

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