Chanterelle sauce with fresh potatoes and fresh pickles

Ingredients

Chanterelles

  • 300 g of chanterelles
  • 1 onion
  • 1 clove of garlic
  • 250 ml of whipped cream
  • 1 tsp. of corn starch
  • 20 g of butter

Fresh salted cucumbers

  • 1 kg of short cucumbers
  • A handful of blackcurrant leaves
  • 1 bulb of garlic
  • 1 horseradish leaf
  • A couple of stems of dill with the flowers
  • 3 tbsps. of coarse salt

Preparation

Chanterelles

Clean the chanterelles. Melt the butter on the pan, stew the onion and garlic until transparent. Add the mushrooms and stew until soft. Add the cream and bring to a boil. Mix the corn starch in a bit of cold water and add to the sauce. Season with salt, pepper and green herbs.

Fresh salted cucumbers

Melt the salt in 1.5 litres of boiling water, cool down. Stack the cucumbers in layers with the blackcurrant bush leaves, garlic, horseradish and dill. Pour the salted water on top, put a weight on the cucumbers and let them ferment for a few days.

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