|
E-eeeeewww!!!
Come to think of it, they sort of look like what we call "röksvamp" (lit. smoking mushroom) "puff ball". There are several variants, many are edible when they're still young, before they turn green inside.
Recipe of something that is popular where I live at this time of year:
One slice of bread per person (not that extremely white kind popular in the UK, it should be a bread with flavor, but not rustic black either, it'll drown the delicate flavors of the mushrooms!).
Freshly picked mushrooms from the forest, cleaned, and rinsed in clean water.
Black pepper, salt, butter.
Quickly dry off the mushrooms on a towel. Cut/break them into pieces. Chanterelles are just brushed a little and broken into pieces.
My preference is a mix of different kinds of mushrooms: chantarelles, cep, saffron milk cap (if you can find them with no bugs in them, turn blackish dark green when fried, EXTREMELY delicious, IMO), prickly cap, and so on.
A full frying pan of bits and pieces of mushroom will simmer down to about two or three sandwiches (due to water content).
Fry them at a low heat at first and let the water cook off. When they start to sound "poppy" and try to jump out of the pan, it's time to add butter, salt and black pepper to taste, and fry them until they're either still a little soft, or longer until they're rather crispy. It's a matter of taste. I like them crispy.
Put the freshly fried mushroom mix on a slice of buttered (nothing but butter will do!) bread and enjoy it with a glass of milk, or a beer if you rather drink that.
I am currently sipping a "Grünbacher Urweisse Hell", a beer from Bavaria made from wheat. I prefer "Franziskaner Weissbier", but they had only two left, and this was okay, too.
There you have it, a seasonal dish from Sweden, enjoyed by many this time of year and well into autumn, until the first frost bring them to a halt, so to speak.
|
Login
Register
Tweets
FAQ
Advanced Search
Creepy Circlismic Clown
