Funnel mushroom is a versatile mushroom that can be used for both stews and pickles.
Funnel sponge is a delicious and easy edible mushroom. Roast potatoes are a good companion. Roni Lehti
– Funnel sponge is a great mushroom. It has a great taste that is strong and good. It’s not poisonous, so it’s a safe mushroom to start with, praises the chef Risto Mikkola.
According to Martto, the funnel wafer is a discovery of the 70s. It was only then that it started to be collected more commonly. Today, it is one of the favorite mushrooms of mushroom pickers in southern and central Finland.
Funnel mushroom is a good mushroom also because it is easy to identify. It is also an appreciative mushroom: when you find one, you will soon see a whole rotten funnel wafer.
Funnel sponge is a very versatile sponge. It is used to make soups, stews, roasts, pies and vinegar preserves.
This time, Mikkola prepares funnel waffles in three different ways: as rösti, pickled and stewed.
Funnel waffle roast
600 g of grated Rosamunda potatoes
300 g funnel wafers
2 teaspoons of salt
0.5 tsp black peppercorns
100 g clarified butter
1. Mix the potato, mushrooms, salt and pepper together.
2. In a flat pan, fry the rösti potato slices in light clarified butter until cooked.
Funnel wafer pickle
4 dl funnel wafers
0.5 dl brandy vinegar
1 dl sugar
1 dl of water
1 teaspoon of salt
1. Combine vinegar, sugar, water and salt in a saucepan, bring to a boil.
2. Pour the hot pickle broth over the mushrooms and leave to season for one hour.
Funnel waffle stew
5 dl funnel waffles
1 chopped onion
0.5 dl of white wine
50 g of butter
3 dl of whipped cream
1–2 teaspoons of salt
black pepper
1. Freeze onion chips and mushrooms in butter. Add white wine and bring to a boil.
2. Add cream, salt and pepper. Simmer into a stew. Check the taste.
Raimat Abadia Cabernet Sauvignon Tempranillo Crianza Organic 2019, Spain (€10.99)
Rustic mushroom dishes get a great partner from this pleasantly round and lightly oaked red wine.