‘Everyone’ knows the golden chanterelle mushroom. I prefer not to serve them in the traditional creamy sauce, even though as a Finnish classic it certainly has its place.

Keltavahveroita, kvinoaa ja villiyrttejä


1 medium-sized cauliflower

400 ml coconut cream

a couple of thyme sprigs

1 garlic clove, peeled

a small piece of bay leaf

Freshly ground sea salt and black pepper

Boil all the ingredients in a pan for 15 minutes. Then purée with an immersion blender until you have a velvety purée.


400 g Brussel sprouts, halved

sea salt

Boil the Brussel sprouts in salty water for about 5 minutes.


100 g quinoa

250 ml vegetable broth

1 garlic clove, peeled and sliced

a couple of thyme sprigs

1 tbs olive oil

Freshly ground sea salt and black pepper

Boil the vegetable broth and spices. Add quinoa, turn off the cooker and leave to simmer, covered, for 15 minutes.


6 tbsp organic butter

1 garlic clove, halved

1 tbs white wine vinegar

small piece of bay leaf

1 tsp thyme OR pine, spruce or juniper needles

freshly ground sea salt or black pepper

Brown the butter with garlic, bay leaf and thyme in a small pan for approximately 5 minutes, until the garlic softens and browns beautifully. As the milk solids in the butter turn into nutty brown specks, add the vinegar. Let boil and then remove from the cooker and set aside for a few minutes to cool down a little and infuse. Remove the bay leaf and needles (if using).


2 handfuls of chanterelles

6 tbsp browned butter

Freshly ground sea salt and black pepper

(garlic mustard)

Arrange all the components of the dish on plates or a beautiful silver serving dish. Sprinkle with wild herbs.

Villisienikeittokirja, 2018