Tasty chanterelle stew is topped with cold-smoked meat. The salty meat allows the mild chanterelle to stand up.
The creaminess of the stew comes cleverly from the fresh cheese. Mari Moilanen
Chanterelle stew tastes delicious spooned over dark bread. Crispy fried crostinis, i.e. slices of light bread, are also a great way to serve this mushroom delicacy.
A meal of stew is created when you serve it as a filling for baked potatoes or as a companion to boiled potatoes. Quinoa or rice is also delicious with chanterelle stew.
The chanterelle stew becomes a treat for guests at the weekend when you fry small perches in a pan until crispy and put a heap of salt-bitten mushroom side dish on their side, or spoon some of the stew onto a brown flank steak, preferably a game one.
If your pie tooth aches, you can make a great filling from the stew with small additions. Mix two eggs into the stew and spread the mixture on the pie base. Cover the surface with a couple of desi grated cheese.
If there is any left over from the stew, you can slip it into the omelet the next morning to add flavor.
Chanterelle Stew
(for 4 people)
1 liter chanterelles
2 stalks of onion + 1 dl sliced onion stalks
50 g of cold-smoked meat (reindeer, horse or beef)
200 g chanterelle cream cheese
2 tablespoons of fresh thyme
1 teaspoon of salt
0.5 tsp black pepper
olive oil
1. Chop the onions. Chop the cold-smoked meat into small cubes.
2. Clean the mushrooms. Chop them and fry the mushrooms in a hot, dry pan to remove the liquid. Move aside to wait. Add olive oil and chopped onions to the pan. Sauté until done. Add the mushrooms and cook for 10 minutes.
3. Add cream cheese and smoked meat and spices: salt, black pepper and chopped stalks of spring onion and thyme.
4. Cook the stew for a few more minutes.