Mix onions, mushrooms and the two types of cheese. Season with thyme, salt and pepper.
Make a cut in the breakfast sausage and fill with clutter, grease an ovenproof dish with margarine and add the sausages, place the mold in the oven 15-20 minutes.
Boil the potatoes soft in salted water. Drain and mash the potatoes. Heat the milk and stir it into the cake to make it fluffy.
Filled breakfast sausage with rotfruktsmos
Deer steak with dill-flavored chanterelle
Brown the venison roast around in a cast iron pot. Chop the chanterelles are finely and add them along with the broth, onions and carrots. Put on the lid and let the pot simmer on low heat for about 1 ½ hours. Remove the roast, wrap it in foil and let it rest while you make sauce. Serve the steak with the sauce with mixed vegetables and root crops.
Syltade chanterelles
Clean the chanterelles closely and share more mushrooms into pieces. Rinse them if necessary. Or add and stir in a large bowl with water drops gravel to the bottom and you can scoop up the clean chanterelles. Add the chanterelles in a large saucepan and add water to almost cover the chanterelles. Bring to a boil and cook for 4 minutes. Strain the mushroom law into another saucepan and add the ingredients to the brine. Boil and stir until the sugar has dissolved. Distribute the chanterelles in a scrupulously clean glass jar or several small ones. Turn over the warm mushrooms Law and ensure that it covers. Put on the lid and let cool.
Hjortronsyltade chanterelles
Pickled mushrooms are ideal for meat, especially for wild game. Boil vinegar, water and sugar. Add the bay leaves, cloves, pink pepper and sambal oelek. Simmer until the law becomes HAZY. Add the berries and savory. Turn the hot teams over the sponge. Let cool and refrigerate for one day.
