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Chanterelle Pie

1 sheet of savoury short pastry

2 packets of dried chanterelles
1 large onion
2 tbsp butter
250g lite sour cream
100ml cream
50g grated Emmental or Gruyere cheese
1 egg
2 tsp tarragon mustard
pinch dried oregano
salt and pepper

Soak the dried chanterelles in warm water for up to an hour

Blind bake the pastry for 5-10 minutes or according to the packet's instructions.

Chop the chanterelles and onion finely and then sautee for 10 minutes on low heat or until the onions are golden.

Mix the egg, sour cream, cream, mustard and most of the cheese in a small bowl and season with salt and pepper. Add a pinch of dried oregano.

Ladle the chanterelle-onion mix onto the pastry and fill up with the egg mixture. Top with the remaining cheese.
Bake for 30-40 minutes at 200C. Serve with a green salad as a starter or a great snack.


Curry & Chanterelle Sauce

1 onion
1 tsp curry powder
oil
1 bag Blå Band Chanterelle Sauce mix
100ml water
100ml cream

Finely chop and blanch the onion and curry powder in a small amount of cooking oil. Add water and cream, mix well and then blend in the sauce mix. Bring to boil and let simmer for three minutes mixing constantly.

This sauce is especially good with pork and chicken.

Original recipe translated from the Bla Band Finnish website http://campbells.fi/reseptit/curry-kantarellikastike-porsaalle-tai-broilerille/.