B and I were just in the US last week, where we admired the juicy tomatoes and peaches and corn that abound on the West Coast. We both felt like those were real summer foods. So we went to farmers' markets and the Berkeley Bowl and the Monterey Market and ate absolutely tons.
Sadly, those aren't really things that the Scandinavian summer specializes in, but we're not too sad, because there are a lot of other interesting and tasty things around here. The Scandinavegan will be presenting the best of the Danish summer, foodwise, and how to eat it. Stay tuned!
Today we're starting with mushrooms, since last time we wrote about mushroom hunting. Now you're probably loaded up with chanterelles, something like this, right?
Well, if you're anything like us, you have a much smaller basket of mushrooms, which is perfect for today's recipe: Woodsy Chanterelles on Toast!
(I like to say "on toast," but the truth is, we never actually toast the bread. One could, though).
ca. 100 g of chanterelles, washed carefully and sliced
2 cloves garlic
olive oil
woodsy herb of choice; ie sage, thyme, or lavender
salt and pepper
a pinch of flour
sturdy crusty bread (sourdough is always nice)
Start off with a good slosh of olive oil in your skillet. You could use butter, if you roll that way, I suppose. When it's hot, begin sauteing the garlic; then, carefully and gently add the mushrooms. Sprinkle them with salt so they release their juices. Crumble in your herb of choice, just until it smells good. Now gently use a wooden spoon to separate the veggies from some of the oil and juice. Imagine the skillet divided in two; one side mushrooms, one side sauce. Whisk in the flour--probably about a teaspoon will be plenty. Whisk really well so there are no lumps, then gently fold in the mushrooms again. Season to taste and serve with the good bread. Delicious!
Sadly, those aren't really things that the Scandinavian summer specializes in, but we're not too sad, because there are a lot of other interesting and tasty things around here. The Scandinavegan will be presenting the best of the Danish summer, foodwise, and how to eat it. Stay tuned!
Today we're starting with mushrooms, since last time we wrote about mushroom hunting. Now you're probably loaded up with chanterelles, something like this, right?
Well, if you're anything like us, you have a much smaller basket of mushrooms, which is perfect for today's recipe: Woodsy Chanterelles on Toast!
(I like to say "on toast," but the truth is, we never actually toast the bread. One could, though).
ca. 100 g of chanterelles, washed carefully and sliced
2 cloves garlic
olive oil
woodsy herb of choice; ie sage, thyme, or lavender
salt and pepper
a pinch of flour
sturdy crusty bread (sourdough is always nice)
Start off with a good slosh of olive oil in your skillet. You could use butter, if you roll that way, I suppose. When it's hot, begin sauteing the garlic; then, carefully and gently add the mushrooms. Sprinkle them with salt so they release their juices. Crumble in your herb of choice, just until it smells good. Now gently use a wooden spoon to separate the veggies from some of the oil and juice. Imagine the skillet divided in two; one side mushrooms, one side sauce. Whisk in the flour--probably about a teaspoon will be plenty. Whisk really well so there are no lumps, then gently fold in the mushrooms again. Season to taste and serve with the good bread. Delicious!
