A very good pie with chanterelles. To make it as good as possible - remember to fry the chanterelles in properly with real butter, choose a good cheese, and select the creme fraiche with the highest fat content. It then becomes a powerful but oh so good pie that you do not need as large a slice of to be measured.
Viltpaj with chanterelles
Fry the onions without adding color. Add renskaven and milling for 5 minutes. Add salt and pepper.
Fry the chanterelles in a pan. Season to taste. Put everything in the pie shell, but save some of the mushrooms for garnish. Whisk together the eggs, grated cheese, sour cream, paprika and chives. Pour over. Bake at 200 degrees. Garnish with mushrooms and some herbs.
Chanterelle and köttfärspaj
Roll out pie dough on a floured surface, and dress into a pie dish with degen.Blanda around the browned ground beef with mushrooms and lökblandningen and season with salt and pepper. Put the mixture into the unbaked pie shell. Mix sour cream and mayonnaise in a bowl. Spread mixture over the meat filling and top with cheese. Baking in the oven pot pie of about 20 - 30 minutes. Serve with a fresh salad.
Chevre soufflé with baked tomatoes and pickled chanterelles
Chèvren Cut into small pieces and let it melt into the stew. Add honey. Share the eggs and stir in the yolks into the stew. Now the mixture does not boil. Season with salt and pepper. These can be prepared. Beat egg whites until stiff and stir them into the soufflé batter. Spread the batter into the molds. Bake at the bottom of the oven about 20 minutes. Serve and enjoy immediately.
Parmesan and örtpaj with pickled chanterelles
Mix the ingredients for the pie dough and work into a dough. Pat the mixture into a springform, 22 centimeters in diameter. Prick the bottom and let possibly sit for 15 minutes in the freezer. Bake for 15 minutes the bottom of 225 degrees. Heat the butter in a frying pan and fry the onions soft without adding color. Spread the onion in pie shell. Mix herbs and parmesan cheese and add to onion. Whisk together eggs, cream, milk, salt and pepper and pour into pie shell. Bake in oven at 175-200 degrees until the eggs stopped, about 35 minutes. Blanch the chanterelles until the liquid has evaporated. Mix remaining ingredients in another pan and boil. Remove from heat and add the mushrooms. Let it sit for at least an hour. Strain the liquid and distribute the pickled mushrooms in pie or place separately in a bowl.
