Kanttarellikastike - Finnish Wild Mushrooms

Kanttarellikastike - Finnish Wild Mushrooms

These mushrooms make a wonderful accompaniment to grilled meats. It's not easy to find wild mushroom at the local market, so you can use more available mushrooms and given them an earthy flavor by adding rehydrated dried porcini mushrooms.

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Course: Side Dish

Cuisine: Finland, North Western European, Scandanavian

Prep Time: 5

Cook Time: 30

Soaking: 20

Servings:

Author: My Hungry Traveler

Equipment

large frying pan
small saucepan
Wire mesh strainer and coffee filter or cheesecloth

Ingredients

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

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Instructions

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.

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