‘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. This dish pairs chanterelles with quinoa, wild herbs, and a velvety cauliflower purée for a fresh and elegant twist.
| Creamy Cauliflower Purée | |
|---|---|
| 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.
| Brussel Sprouts | |
|---|---|
| 400 g | Brussel sprouts, halved |
| Sea salt |
Boil the Brussel sprouts in salty water for about 5 minutes.
| Quinoa | |
|---|---|
| 100 g | Quinoa |
| 250 ml | Vegetable broth |
| 1 | Garlic clove, peeled and sliced |
| A couple of | Thyme sprigs |
| 1 tbsp | 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.
| Browned Butter | |
|---|---|
| 6 tbsp | Organic butter |
| 1 | Garlic clove, halved |
| 1 tbsp | White wine vinegar |
| A small piece of | Bay leaf |
| 1 tsp | Thyme or pine, spruce, or juniper needles |
| Freshly ground sea salt and 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, then remove from the cooker and set aside to cool slightly and infuse. Remove the bay leaf and needles (if using).
| Chanterelles | |
|---|---|
| 2 handfuls | Chanterelles |
| 6 tbsp | Browned butter |
| Freshly ground sea salt and black pepper |
Sauté the chanterelles in browned butter, seasoning with sea salt and black pepper to taste.
Arrange all the components—cauliflower purée, quinoa, Brussel sprouts, and chanterelles—on plates or a beautiful serving dish. Sprinkle with wild herbs for garnish.
Recipe: Forager's Cookbook FUNGI