maanantai 19. lokakuuta 2009
Even though we've already seen the first snowflakes, the yellowfoot chanterelle can take few minus degrees easily, and it's still worth hunting. They're also easy to dry and can be used through out winter. A big thanks to auntie Leila, who has taught me everything I know about yellowfoot chanterelles, where they live and what to do with them. The best places to pick them are also best kept secrets, but this recipe from her I can share.
1 liter yellowfoot chanterelles (You can use this recipe for any other kind of mushroom soup too)
app. 8 dl vegetable stock
1 tbsp flour
1 dl cream
butter or oil
salt and pepper
Fry the cleaned and chopped mushroom in butter or oil few minutes, so most of their liquid evaporates. Add chopped onions and roughly grated carrot and soften for a while. Add flour and mix, then add vegetable stock. Let simmer for 30 minutes. Add cream, and salt and pepper to taste. Garnish with fresh parsley, if you likes.