One great thing about summer is the fresh food. Fresh cucumber, tomatoes, radishes, onions, peas, new potatoes, chard.. But maybe the best thing is fresh forest mushrooms. I found some chanterelles, porcini and other mushrooms today and made the first mushroom sauce of the summer. It was great with potatoes. I bet anyone can make basic mushroom sauce, but I’m posting the recipe anyway.
Many people eat herring with new potatoes, we did too years ago, when we still ate meat. When I saw this Djurens Rätt’s vegetarian version of mustard herring, I knew I had to try it with new potatoes. It turned out great, so I translated the recipe in English, so those who can’t read Swedish can make it too.
1 l forest mushrooms in bite size pieces
2 tbsp margarine
2 dl oat cream
salt, white pepper and chervil
Put the mushrooms on hot frying pan and heat them until the water comes out of mushroom pieces. We live in area where is quite a lot of caesium from Chernobyl fallout and we threw the water away. But if you don’t have to worry about caesium, let the mushrooms boil until most of the water is dissolved, because if you throw away the water, you’ll throw away some nutrients too.
Add the margarine next, let it melt and add chopped onion. Fry them until the onions are soft and mushrooms start to get little brown. It takes about 10 minutes, it depends how high or low heat you fry them. Pour the oat cream to the frying pan, season the sauce and let it boil on low heat five more minutes.
5 tbsp strong mustard (reduce sugar if your mustard is sweet)
1 tbsp vinegar
2 tbsp sugar
1 dl oil
0,5 dl soy or oat cream
salt and pepper
Peel the eggplant and cut it into strips. Cook them in strongly salted water for five minutes, the strips should get soft but not mushy. Drain the strips and put into salad bowl. Whisk mustard, sugar and vinegar in another bowl and pour oil in, constantly whisking. Add the soy cream and spices to the dressing and mix it with the eggplant strips.