Chanterelle mushroom stew
In autumn, when the leaves are changing colour and the weather is getting colder, you can find a golden delicacy on the forest floor ...
... tasty chanterelle mushrooms!
In Norway, we call it skogens gull, meaning "the gold of the forest".
It's delicious to eat straight from the frying pan, but you can also use it in tasty dishes like mushroom stew.
(Makes 4 portions)
500 g chanterelle mushrooms, or another type of mushroom
1 tbsp butter
300 ml cream or créme fraîche
1/2 tsp salt
1/4 tsp pepper
1 tsp fresh thyme or 1/2 tsp dried thyme, chopped
1. Rinse the mushrooms and slice them into small pieces or thin slices.
2. Finely chop the onion.
3. Fry the mushroom and onion in butter in a pan until golden brown. Add salt and pepper to taste. Add créme fraîche or cream. Allow the sauce to boil for a few minutes before adding chopped thyme to taste. Add water if the sauce becomes too thick.
Allemannsretten (the right to roam), gives you free access to the countryside, which includes the opportunity to pick these tasty treats, as long as you show consideration and care for nature and property.
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