More Mushrooms

A week ago I bought this book.

The title means “Mushrooms and Mushroom Delicacies”. It was printed in 1972 and the prologue says the recipes were made for Finnish taste and use only mushrooms that grow here.

Couple of days ago I found a ton of sheep polypores and decided to try one of the recipes from the book. I accidentally bought soy milk that was mildly flavoured with vanilla and didn’t notice it until I took the dish from the oven. Food was still OK, the vanilla didn’t taste too much, but it would have been better with proper soy or oat milk. Why can’t they print on the milk carton if it can be used for cooking or not? Also there was way too much sauce, I’ve reduced it in the recipe I wrote here, but even 5 dl milk + 2 tbsp flour might be enough. The dish is mild, so I served it with spicier beans.

Jerusalem Artichokes and Mushrooms

500 g Jerusalem artichokes
1 l tasty mushrooms
7,5 dl soy or oat milk
3 tbsp wheat flour
salt
dry bread crumbs
margarine

Peel the artichokes and put them immediately into cold water and keep them there until you’ve peeled all. Boil them in hot water until soft. Saute the mushrooms on dry frying pan until the excess water comes out. Discard the liquid or continue sauteing until it’s evaporated. Grease an oven proof dish with margarine. Put layers of mushrooms and artichokes to the dish. Pour about 1,5-2 dl milk into a bowl and stir the flour in it. Bring the rest of the milk to boil in a pot, remember to stir often, and slowly pour the milk and flour mixture in it. Bring back to boil and season with salt. Pour the sauce to the dish and sprinkle with dry bread crumbs. Put dollops of margarine on top and bake in 200 Celsius degrees for 30 minutes or so.