Tag Archives: mushrooms

Comforting Pasta with Black Chantarelle

A dark November evening, Thursday of a busy week. Pitch dark at half past six. Do not feel like grocery shopping and rummage in the pantry. A half full jar of dried mushroom, from the neighbour. Some spaghetti in the pasta jar, a splash of red wine and some herbs. And Parmesan. Just right for a meal.

This recipe is for two:

1,5 dl dried mushroom, 2 dl water, 2 tbsp tomato paste, 1 dl red wine, salt and pepper, 2 tbsp chopped parsley and the same amount of rocket and grated Parmesan. 150 g pasta per person.

Soak the mushroom in water in a pan for half an hour or hour. Enjoy a good glass of wine and olives while the mushroom is soaking.

Put the heat on and add the tomato. Put the pasta water on and cook the mushrooms  on low heat while the pasta is cooking. Mix the two together, and add the rest of the ingredients while the pan is still on the stove.

Enjoy! And have a restful evening.

 

 

 

 

 

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Baked Zucchini with Taste of Sun and Forest

My quest of a slimmer figure continues and low carb it is. I am so happy to have found a way to lighter cooking without having to compromise taste. Fresh and high quality ingredients, and herbs are the way to go.

I had lasagna in my mind and wanted to make it lighter. A recipe with zucchini replacing lasagna plates. Then I thought no meat and voila. “Computer food” said my husband  meaning put it in your blog. The tomatoes for summer and mushrooms from ‘our’ forest. 

This is what you need for six portions: 

850 g zucchini

1 red onion

400 g crushed tomatoes

half of a sweet belly pepper

3 cloves of garlic

handful of fresh leaf parsley

dried oregano and salvia

1 tbsp beef fond, 1/2 dl red wine

two handfuls of dried forest mushrooms

Salt and pepper

1-2 tbsp finely grated Parmesan 

Pre-heat the oven to 175 C.

Rinse the zucchini and cut it into thin slices. 

Peel and chop the carrots, belly pepper and onion. Place 2 tbsp of crushed tomatoes in a pan and put in the chopped onion and carrot. Add the herbs, the rest of the tomato, pepper and wine. Cook for 10 minutes. 

Take out a rectangular oven form and put some sauce on the bottom. Put the  zucchini slices in the and pour over the rest of the sauce. Top with Parmesan. Cook in 175 C for 35 minutes.



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Canneloni with chanterelles

This was perfect dinner last night. A light dinner after a long and sunny day in the garden. It does not take long to make it either, half an hour for the preparations and another half an hour in the oven.

Chanterelle-filled canneloni for four

10 lasagne sheets
0,75 l chanterelle
1 onion
Handful of chives and parsley
Salt and pepper
1 tbsp tomato paste
1/2 dl grated Parmesan

Bechamel sauce
1/2 l full milk
2 tbsp flour
1 dl grated Parmesan

Clean and chop the mushrooms. Chop the onion, chives and parseley. Place the mushrooms on a hot pan. Let all the liquid evaporate and add a tablespoon of butter. Add the onion and tomato paste. Let cook for 15 minutes. Add the herbs and salt and pepper to taste.
Pre-heat the oven to 180 C.
Make the Bechamel sauce (melt the butter, add the flour, mix in the milk, let cook and thicken, add grated Parmesan and salt if needed).
Grease an oven pan with olive oil.
Cook the lasagne sheets in salt water. Cook them lightly just before filling them. Rinse in cold water. Take one lasagne sheet at a time and place a full tablespoon of the mushroom filling on it and roll into a canneloni. Place in the oven pan.

Pour the Bechamel sauce over the pasta rolls and top with Parmesan.
Cook for ca. 30 minutes or until golden brown.

Enjoy!

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Chanterelles

Finally, fresh from the forest.

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Risotto al funghi

This recipe combines Italy and Finland – the risotto and the oh so familiar taste of chanterelle. chanterelle, the golden mushrooms are so delicious. This time I did not pick them myself but went to the town market place.

Risotto for four
1,5 dl risotto rice
0,75 l water
1 tbsp vegetable fond
1 dl red wine
1 onion
1 l chanterelle
1 tbsp butter
0,5 dl grated Parmesan
a handful of parley
salt and black pepper

1 Chop the onion and sauté in olive oil.
2 Pour in the rice and sauté for a couple of minutes.
3 Boil the water and mix in the vegetable fond. Pour in with the rice little by little and let boil at low heat. Pour in the wine. Add water as it evaporates as the rice is cooking.
4 Clean the mushroom and put them in a hot pan. Add butter when the liquid from the mushrooms has evaporated.
5 Mix the risotto, mushrooms, Parmesan and parsley. Add salt and pepper to taste.

Enjoy in good company with some Chianti and water.

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Autumn Blues

October is here and we’ve already had our first frost nights. The salad greens and herbs have survived the cold. It should not be this cold this time of year.

The forest is full of mushrooms. Have found and picked some and cooked canneloni, mushroom pasta and risotto. Have also found some quite good pumpkins for risotto but have not seen any butternut squash yet. I find myself going back to my ‘old’ recipes and not trying out new ones. Hence the lack of posts here, sorry! Then again, cooking is about seasons and traditions. Why should we invent new all the time.

Autumn is a busy season at work, new students and new courses, lots to do and many new faces. I love my work but at times I feel like having a bit slower pace.
I’m heading out for a seminar on language acquisition tomorrow. Let’s see if I find new inspiration, new breezes in Stockholm.

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Cannelloni with Mushrooms

My sister-in-law gave me forest mushrooms from her freezer the other day. Ones she’d picked. Cannelloni was my first thought. Here comes the recipe! My ‘cannelloni’ is made of lasagne sheets. I’ve tried the cannelloni tubes but find it easier to use lasagne.

These are so good!!! The mushrooms so tasty!

This recipe is for 3

10 lasagne sheets
3 dl pre-cooked forest mushrooms
1/2 tbsp tomato paste
1dl chopped chives or spring onion
1 clove of garlic

Bechamel sauce:
4 dl full milk
1tbsp butter
1tbsp flour
Salt, pepper
2 dl grated Pecorino or Parmesan

Put a kettle on for cooking the lasagne.

Heat a small pot and fry the leek and garlic in butter. Add the mushrooms and tomato paste. Let simmer at low heat while the pasta is cooking. Add some salt and black pepper.

Make the Bechamel sauce:
Melt the butter (1tbsp) and stir in the flour. Fry for a minute of two. Add the milk while whisking the sauce all the time. Cook until the sauce thickens. Flavour with salt and pepper. Add a dash of nutmeg.

Make the cannelloni. Take one lasagne sheet, put a small amount of the mushroom mixture on it and roll up. Place in a greased pan. Fill the pan with the ‘cannelloni’ and pour over the sauce. Put the grated Parmesan on top and bake in 225 C for 25 minutes.

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Mushroom Quiche with Leek

Here you have another savoury pie recipe that is perfect for a winter get together or lunch. It is time for Christmas parties in Finland this weekend and it’s the first advent Sunday tomorrow. The quiche might not be anything Christmasy but certainly something delicious. It is easy to make and does not have as heavy filling as some other quiches.

Pie crust:
100 g butter, 2.5 dl flour, 2 tbsp cold water
Mix the cold butter and flour. Add the water little by little. Work into a smooth pastry dough.

Filling:
2 dl prepared* forest mushrooms
1 large leek or 2-3 small ones
1 tbsp olive or sun flower oil
2 eggs
1 dl double cream or cheese flavoured cooking cream
1 dl grated Parmesan
Salt and pepper

* prepared = mushrooms that you have cleaned and heated on the pan to evaporate excess liquid

1 Pre-heat the oven to 200 C.
2 Make the pie crust. Cover a creased pie form with the crust.
3 Clean and cut the leek into small pieces. Sauté it in a pan. Add the mushrooms and let simmer for a couple of minutes. Let the mixture cool down.
4 Beat the eggs lightly, add the cream and cheese. Season with salt and pepper. Pour over the mushroom-leek mixture.
5 Bake for 40 minutes and serve with green salad.

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Autumn Forest and Mushrooms Delicacies

On Thursday we spent the afternoon in the autumn forest picking mushrooms. There was a brisk wind and the temperature was nearly freezing. There was a bit of sun and some rain. Later in the afternoon there was a hale shower in town. It is only the end of October!

Parkas, woolen stocking caps, mittens, sweaters and boots were all needed. We checked the places my mother-in-law had showed me a couple of years ago when she knew it was her last time in the mushroom forest. Today she is eager to have us visit her and go mushroom picking. She always gets a share of the catch.

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The food pages of Helsingin Sanomat had food from the forest in its food supplement on Thursday. I used the pages when cleaning the mushrooms after reading the articles and recipes.

These are some of my favourite recipes for forest mushrooms:

Bruschetta with sautéed mushrooms
white bread (baguette, can be day-old)
butter and olive oil
a handful of fennel chanterelles or other forest Mushrooms
salt and pepper

Cut 1 cm thin slices of the baguette and fry them in butter or sprinkle olive oil over the slices and heat them in the oven (10 min, 150 C).
Heat a frying pan and put the mushrooms in it. Cook stirring occasionally until all the liquid has evaporated and add a spoonful of butter. Sauté for 5 minutes. Add salt and pepper to taste.
Place the sautéed mushrooms on the bread slices. You can add some Parmesan shavings if you like.

Mushroom Omelette for two
This is a delicious lunch. Easy and quick to make and easily organic and local produce.

2 free range eggs, a handful of mushrooms, butter and herbs, salt and pepper

Heat a frying pan and fry the mushrooms. Let all the liquid evaporate. Add half a tablespoon of butter. Beat the eggs lightly and pour on the mushrooms. Don’t flip the omelette but fry it on medium heat. Season with salt and pepper. Chop some chives and parsley or some other herbs on the omelette.

You can find my mushroom pasta recipe in one of my first recipes (2 April 2012).

We found loads and loads of funnel chanterelle sand some chanterelles. I had read in some magazine the other day that it is best to pick the mushrooms with scissors. That way you do not need to clean them at home. I picked mine with scissors and my husband without. He was quicker and his catch double as big as mine. Guess who cleaned them?

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My omelette with French-style country bread.

Warm Welsh cider worked wonderes for the mushroom cleaner.

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