A little preliminary cooking inspiration, may I present, the classic: Badger Badger Badger!
…I was lucky enough to got offered some freshly picked mushroom the other day at work. Our speech therapist is a true forest fairy (even her name is Peppi – a suitable name for an elf) picking mushroom, running in the woods, taking her dogs for a walk. Thanks to her magic I had a huge bowl of cep mushroom (tatteja)! And they were my first. Ever. I’ve never cooked ceps before and I’ve only eaten them a couple of times in a restaurant. Did you know that when you bake them on a pan they mush and form a creamy sauce? Wonderful!
So it was good, no, it was better! I LOVE these! They almost win chantarelles, I must say. Anyway, this is what I did.
- a bowlful of ceps
- coconut milk
Chop the onion, garlic and the ceps. Fry onion and garlic on the pan in a large amount of butter. Add the mushroom and let it cook for a good ten minutes, stirring often. Add a splash of coconut milk (say 1 dl) and cook it down a little. Season with salt. Now: you may as well eat it as it is, but I did the following and boy was that delicious!
- mushroom sauce
- baked organic minced pork meat
Set the minced meat on the bottom of an oven casserole. Cover with the mushroom sauce. Sprinkle coconut flour and nutritional yeast on top to create a cheesy crust if you like. Bake in approx. 200 degrees for a good 20 minutes. Enjoy with sauerkraut and/or lingonberries and vegetables.