The name and flavor of this dish from Finland is a certainly a mouth full. Finland is a northern country filled with forests. As a result, much of cuisine is based around foods and animals that can survive in cold weather. Foraging for wild mushrooms and all kinds of berries is a favorite past time for Finns. Mushrooms from the forest are very popular next to grilled or roasted meats like venison or reindeer.
Kanttarellikastike – Finnish Wild Mushrooms
- large frying pan
- small saucepan
- Wire mesh strainer and coffee filter or cheesecloth
- 2 oz Butter
- 1 large Onion, chopped
- 1 oz Dried porcini mushrooms
- 1½ lb Mixed whole mushrooms, quartered
- 3 tbsp Liquid porcinis were soaked in, strained through a coffee filter
- ½ cup Heavy cream
- Salt and ground black pepper to taste
- Add boiling water to a bowl with the dried porcini mushrooms. Sit for 20 minutes. Remove mushrooms from liquid and rinse thoroughly. Strain soaking liquid into the saucepan with a wire mesh strainer lined with a coffee filter or cheesecloth.
- Heat butter in a frying pan over medium heat. Add onions and cook until soft, about 5 minutes. Increase heat to high, add mushrooms, including porcinis, and cook about 10 minutes, stirring constantly. Add the porcini soaking liquid, cream, salt and pepper. Bring to a boil and cook, stirring occasionally, for 10 minutes. Sauce should be very thick by this point. Adjust seasonings and serve hot.