Category: Chanterelle

Chicken fillet with juniper berries and mushroom. Kanafilee kadaka ja seentega

junipermushroom (11)Simple and delicious everyday dish. Gin and juniper berries enhance and boosting chicken and mushroom sweet flavour. Juniper berries impart a sharp, clear flavour.
NB! For cooking use only the mature, dark berries

 Juniper berries contain essential oils, sugars, resins, colourants, fatty acids, organic acids, carbohydrates and trace elements (Manganese, Iron, Copper and Aluminum). Juniper berries have anti-inflammatory and anti-microbial effects during colds. Berries also stimulate urine and saphenia and promote digestion.

It is also believed that juniper cleans and strengthens one’s body energetically. For humans, it has the best effect by breathing in, but it can also affect objects around that person. Juniper branches burnt in the house may clean up the bad aura.       junipermushroom (12)

More than 400 spices of mushroom grow in Estonia and almost 100 of them are edible. And proximate 25 of them are very good edible mushroom.
I know and foraging for food more than 10 spices.
junipermushroom (7)
Salted mushroom:
How to remove additional salt are a lot of tips.
My South Estonian relatives told me that they boiling salted mushroom in milk. And after that no saltness and mushroom look and taste like a fresh.
The second option is to boil mushroom just in the water.
And the simplest one.  Put mushroom to soak the night before.

Fresh chanterelle: The mushrooms are cleaned without water, with only a clean, dry towel and paring knife. Heat the chanterelle in a skillet without fat/butter until water has evaporated.

Frozen mushroom: melt, fry slightly.

Continue reading “Chicken fillet with juniper berries and mushroom. Kanafilee kadaka ja seentega” →

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Wild Mushrooms Soup. Seenesupp

seenesupp1 (6)
I used in headline word “mushroom”. But in Estonia, when we are talking about mushrooms, we mean forest and/or wild mushrooms: milk mushrooms, russulas, chanterelle….

As Estonia has an abundance of forest, we like to pick berries and mushrooms.

This is very simple mushroom soup.  If you believe that barley takes too much time, replace it with rice,

important:
I use frozen mushrooms. They do not need any additional cooking, while they are already prepared
Heat the mushrooms in a skillet until water has evaporated and added butter. Pour mixture into boxes and freeze over winter.

In autumn, when you use fresh mushrooms. Blanch, depending on mushrooms, remove blanching water and add mushrooms into the soup

Wild Mushroom Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

A light vegetable soup for dinner.


seenesupp1 (1)

Ingredients

  • 1/2 glass of barley groats
  • 1-2 onions
  • 200 g – 400 g mushrooms
  • 1 tomato
  • 4-5 potatoes
  • oil
  • salt, pepper, dill

Directions

  1. Cook groats while these are soft
  2. heat some oil, add sliced onion, mushrooms and tomato. Cook, while onion and tomato are half ready
  3. Add potato slices, groats and onion mix into the soup
  4. Cook, while the potato is soft. Season
  5. Serve with sour cream and add a lot of dills

seenesupp1 (7)

Simple Mushroom Salad. Lihtne seenesalat

mushrsalad (5)I have been writing that Estonia has an abundance of forest, we like to pick berries and mushrooms.
But Estonia is a maritime country. The Baltic Sea surrounds Estonia from the north, west and southwest.

In August the night is dark and the sky is full of stars. In August we have an amazing tradition. At sunset Come to the shore of the Baltic Sea and enjoy a bonfire or light one yourself. The sea unites all of us.

Read more about this The Night of Ancient Lights

But August is the chanterelle month, as well. Mushroom Salad Sandwiches or filled pancakes are the best picnic food.
mushrsalad (8)
 The simplest Salad recipe.

mushrsalad (4)

Salted mushroom:
How to remove additional salt are a lot of tips.
My South Estonian relatives told me that they boiling salted mushroom in milk. And after that mushroom look and taste like a fresh.
The second option is to boil mushroom just in the water.
And the simplest one.  Put mushroom to soak the night before.

Fresh chanterelle: The mushrooms are cleaned without water, with only a clean, dry towel and paring knife. Heat the chanterelle in a skillet without fat/butter until water has evaporated.

Frozen mushroom : melt, fry slightly.
mushrsalad (11)
For Salad:

Chop prepared mushrooms
Chop boiled eggs
Chop onion

Mix everything with sour cream and season with salt and pepper.mushrsalad (6)

Creamy Mushroom Puree Soup with Juniper Berries. Seene ja kadakamarjapüreesupp

seenepyreesupp (13)More than 400 spices of mushroom grow in Estonia and almost 100 of them are edible. And proximate 25 of them are a very good edible mushroom.
I know and foraging for food more than 10 spices.

This is Creamy Mushroom Puree Soup with Juniper Berries. Gin is boosting the taste of the Juniper berries and complements the sweetness of cream and mushroom. Juniper berries impart a sharp, clear flavour.
NB! For cooking use only the mature, dark berries

This time I used salted mushroom.

Salted mushroom:
How to remove additional salt are a lot of tips.
My South Estonian relatives told me that they boiling salted mushroom in milk. And after that no saltness and mushroom look and taste like a fresh.
The second option is to boil mushroom just in the water.
And the simplest one.  Put mushroom to soak the night before.

Fresh chanterelle: The mushrooms are cleaned without water, with only a clean, dry towel and paring knife. Heat the chanterelle in a skillet without fat/butter until water has evaporated.

Frozen mushroom: melt, fry slightly.

Juniper berries (cones) are refreshing and power-giving Nordic treats.
The type of juniper most widely spread in Estonia is the common juniper (Juniperus communis). You can see it growing the most in the Western and Northern parts of Estonia. Juniper symbolizes rebirth, protection and humbleness. „There is no reason to wonder, why the juniper has become one of the symbols of our windy homeland and for all Estonian nation, showing the undying power of life, no matter what comes ahead. (Ants Viires, 2000)“

Picking juniper berries means success that can be achieved with hard work. People widely believe that if you eat one juniper berry in a day, they stay young forever. If children have three juniper berries in a day, they are more likely to stay healthy.
This and many other sayings created a belief that juniper can cure 9 different diseases, 99 diseases in some cases.
Since juniper berry carries a cross formation on it, it was believed that juniper can help against witchcraft, revenants and anything evil.

It is also believed that juniper cleans and strengthens one’s body energetically. For humans, it has the best effect by breathing in, but it can also affect objects around that person. Juniper branches burnt in the house may clean up bad aura.       

 Juniper berries contain essential oils, sugars, resins, colourants, fatty acids, organic acids, carbohydrates and trace elements (Manganese, Iron, Copper and Aluminum). Juniper berries have anti-inflammatory and anti-microbial effects during colds. Berries also stimulate urine and saphenia and promote digestion.

Continue reading “Creamy Mushroom Puree Soup with Juniper Berries. Seene ja kadakamarjapüreesupp” →

Chicken with Mushrooms and Red Currants. Kana seente ja punaste sõstardega

kana seene ja sostraga 1(14)The perfect recipe to use the first chanterelle.

Sweet chicken, nice mushrooms and tart red currants in the creamy sauce. Very easy to prepare and delicious dinner.

There is so much flavour right here that you can impress anyone. It’s really hearty and tastes like the season.
I love this recipe for the current season

 

 

Continue reading “Chicken with Mushrooms and Red Currants. Kana seente ja punaste sõstardega” →

Turnip and Mushroom Fritters. Kaalika-seenekotletid

seenekaalikakotlett (9)

The great vegetable dish. This time I used salted mushroom .

As Estonia has an abundance of forest, we like to pick berries and mushrooms.

and for winter Mushrooms are marinated, or salted or fermented. Or dried

Salted mushroom:
How to remove additional salt are a lot of tips.
My South Estonian relatives told me that they boiling salted mushroom in milk. And after that mushroom look and taste like a fresh.
Second option is  to boil mushroom just in the water.
And the simplest one.  Put mushroom to soak the night before.

Fresh chanterelle: The mushrooms are cleaned without water, with only a clean, dry towel and paring knife. Heat the chanterelle in a skillet without fat/butter until water has evaporated.

Frozen mushroom : melt, fry slightly.

Continue reading “Turnip and Mushroom Fritters. Kaalika-seenekotletid” →

Potato and Mushroom Casserole. Kartuli ja seenevorm

seene kertulivorm (10)This summer was very warm. In May, June, July, August was hot, 30 C degrees. The Estonian climate is very humid, so warm feels hotter and cold is colder.
I love summer and it would be unfair to whine. But heat spill is that mushroom is not growing. Mushroom needs rain and humidity.

But now in September finally started to rain… 🙂

But still. It is not necessary to use wild mushrooms, this dish will be delicious with champignon as well 🙂

Continue reading “Potato and Mushroom Casserole. Kartuli ja seenevorm” →

Buckwheat and Mushroom Casserole. Vegetable Recipe. Tatra- seenevorm

seenetatar1(3)
Buckwheat and Mushroom Casserole http://www.estoniancuisine.com

The first written notices approve that buckwheat was in Estonia already in 14 th of century. Later, in 19 th century became potato more popular, but still buckwheat is very common and popular in Estonian cuisine.

This is my favourite. Easy to cook and healthy to eat.
By book you should buckwheat before cooking, simmer in hot butter. But at least in Estonia buckwheat is too “dirty” and I  start buckwheat cooking from washing.

I wash buckweat, pour it in  to the boiling water, add some salt and after 15 minutes, strain. Then I heat buckweat in a pot until water has evaporated and add some butter.

Perfect dinner, if you cooked yesterday too much buckwheat:)

Estonian peasants regarded mushrooms primarily as a food consumed during famine or war periods. Mushroom foraging and cooking with mushrooms was more wide-spread in Eastern and South-Eastern parts of Estonia, which had received more Slavic influences. Mushrooms as food gained wider popularity in the 20th century, when they were introduced in magazines and various workshops as tasty and healthy vegetarian food.

Continue reading “Buckwheat and Mushroom Casserole. Vegetable Recipe. Tatra- seenevorm” →

Simple Mushroom salad

seenesalat1 (2)

I used in headline word “mushroom”. But in Estonia, when we are talking about mushrooms, we mean forest and/or wild mushrooms: milk mushrooms, russulas, chanterelle….

As Estonia has an abundance of forest, we like to pick berries and mushrooms.

For winter mushrooms are  marinated, or salted or fermented. Or dried.
But the easiest way to freeze.  Heat the mushrooms in a skillet until water has evaporated and add butter. Pour mixture into boxes and freeze over winter.

In this photo and recipe I used marinated russulales.( it is very complicated to find english translation, but it seems to be  false saffron milkcap)

293079_487757724581438_773509521_nIMAG0461Marineeritud riisikad

 

Simple Mushroom Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print

A light snack.

Ingredients

  • 300 g mushrooms
  • 2 (red) onion, chopped
  • 150 g sour cream

Continue reading “Simple Mushroom salad” →

Creamy Chicken fillet with Chanterelle

Next to my home is beautiful park. And flower beds.
Beautiful, but full of weeds.

I am walking and thinking.  Should I do a little weeding? This is not difficult and each physical movement is a good movement 🙂 When I am walking back, I will…

I am walking back and…. I see, that one women already weeding!
Waw! I am only thinking but some people are acting.  Shame to me.

I am getting closer and.. I see. Woman is not weeding. She is picking flowers… 🙂 🙂

So. Please do not pick flowers from public flower beds.

Better go to the forest and pick up the mushrooms  🙂

kana seenega1 (4)

One more simple everyday dish.

When I am writing mushrooms, I mean wild mushrooms. chanterelle, boletuses, russula.  And other Mushrooms that does not need blanching.

Chicken fillet with Chanterelle

  • Servings: 4-6
  • Difficulty: easy
  • Print

A fresh, light, everyday simple dinner.


Continue reading “Creamy Chicken fillet with Chanterelle” →