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.
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?
My omelette with French-style country bread.
Warm Welsh cider worked wonderes for the mushroom cleaner.