|Lime or Lemon & Co mushroom picking in Estonia ... Oh look, there is more...and there...Look what I found ... Is it edible?|
|Oh well, cleaning the mushrooms is less enjoyable than wondering around the forest finding something at every step ... but necessary|
|Job done, stretching the backs...off to the kitchen|
Like every year some incidents of people getting lost in the forest or someone having a mushroom poisoning have made it to the news headlines. Fortunately most of the time people enjoy an energizing walk in the fresh air and the joy of a delicious meal of fresh mushrooms is well worth the effort.
|Lime Or Lemon´s mushroom crew was happy to find more than usual ceps (puravikud)|
|Lime Or Lemon´s cep mushroom cream soup|
Cep mushroom cream soup
Ingredients for 2 large portions or 4 small ones:
400g cep mushrooms, roughly chopped
1 medium potato (100g), cut into small (1cm/0.5in) cubes
0.75l vegetable or mushroom stock
1dl fresh cream (10-15% fat)
salt and pepper
1-2 gloves garlic, thinly chopped
1-2 tbsp rape or sunflower oil
100g chorizo, cut into small cubes
Place the chopped mushrooms with a tablespoonful of oil into a pan on medium heat and cook until the water comes out of the mushrooms. When most of the the water has evaporated take out a spoonful of chopped mushrooms for each portion you plan to serve.
Add the stock and the potatoes and cook until potatoes are soft.
Puree with a mixer until smooth. Add the cream and salt and pepper to taste.
|Add texture to the cream soup with garlicky chopped ceps|
For a vegetarian version heat a spoonful of oil in a pan. Cook the chopped garlic and the chopped mushrooms for a few minutes. Serve on top of the soup to add a bit a texture.
For a slightly meaty version cook the chorizo cubes in a pan until the fat starts to melt, add the garlic and cook for a couple of minutes. Serve on the soup.
|Spicy chorizo with garlic adding meaty flavour to the mushroom soup|
More Food from the Forest:
Mushroom salad, chanterelle soup, mushroom burgers