Milk-cap mushroom salad

1 small onion
1 dl double cream
1 dl crème fraiche
3–4 dl salted milk-caps in brine
½  tsp coarsely ground black pepper

Peel the onion and chop very finely. Whip the cream and add crème fraiche, minced mushrooms and black pepper. Adjust quantities to taste.

Chanterelle soup

1 l chanterelles
2 medium onions
2 tbsp wheat flour
8 dl water
1 beef stock or vegetable stock cube
2 cloves of garlic
½  dl single cream
white pepper
chopped parsley
(corn starch for thickening)

Chop the chanterelles and onions. Simmer in oil in a frying pan until the liquid has evaporated. Sprinkle white pepper and a small amount of salt on top.
Transfer to a thick-bottomed saucepan. Add the flour, mixing well. Add the water, stock cube, and crushed garlic cloves. Boil on low heat for 20 minutes, mixing thoroughly from time to time. Thicken the soup with corn starch if necessary. Add the cream and bring to a boil. Garnish with chopped parsley. Serve with a baguette and cheese.

Outdooring Ceps

½  l ceps
½  dl breadcrumbs
2 tsp potatoflour
1 onion
1 egg
white pepper
honey to taste

Outdooring Ceps is a dish for cooking it outside in nature, for example, by the fireside. Collect the mushrooms, clean them , chop them up and sweat them with chopped onion in a frying pan. Add Dry ingredients and an egg are to the mushroom-onion mixture. Finally season the mixture and mould the dough as steaks. Fry the steaks in the frying pan. You can mix honey into the dough or on top of the steak. You can pack the ingredients at home for the cooking outdoors:  pack the mixture of dry ingredients in plastic bags or boxes and add only mushrooms and eggs while cooking. Use dried onion.

Mushroom balls

1 l chopped mushrooms
5 cooked potato
2 tbsp bread crumbs
1-2 eggs
1 ½ dl milk

Let the bread crumbs swell in milk. Brown the onion. Chop the mushrooms and potatoes or grind them smooth. Mix the ingredients and make balls. Fry them in a frying pan or in the oven. You can add some minced meat with mushrooms.