In Sweden we pick a lot of mushrooms and as I am a forager I am a keen mushroom picker. Channel Chanterelle (Trattkantareller) are seen as a real delicacy and I tend to dry them (in the sauna which I then always manage to forget about so next time we use the sauna it is a very fragrant affair!
In my case we picked so many last year I still have a big jar full of the dried one but also a large amount of fresh ones that I had just cooked gently to get rid of the excess water and then frozen. The amount of mushrooms I had in this recipe was maybe 4 dl worth and that gives 3-4 bowls depending on how thick you like it.
- Channel Chanterelle Mushrooms – these are very musty and forrest tasting (if others I would consider skipping the blue cheese)
- 2 charlottes or one small onion
- 1 clove of garlic
- knob of butter (about 1 tbsp)
- 2 dl of cream
- 1 tsp of buillion powder
- knob of stilton cheese – about 2 tbsp worth
- squeeze of lemon
- water to get to right consistency
- salt and pepper to taste
Sweat the onions and garlic in the knob of butter – add the mushrooms. Cook through, add the cream, bouillion, stilton, lemon, water and S&P. Make it quite thick and then blitz it when bubbling. Then add a little more water to get to the consistency you want. The stilton adds something… I am not so keen on hot blue cheese but here you would now know its there.