Rensa kycklingen och skär köttet i mindre bitar. Stek kantarellerna i rikligt med smör. Häll över grädde. Låt småkoka ihop en lång stund tillsammans med kycklingen. Späd på med mer grädde om det behövs. Salta och peppra. Serveras på en härlig grönsalladsbädd.
Rinse thoroughly naked oats. Boil naked oat in water and salt grönsaksbuljontärning for 30 minutes, simmering. Strain of naked oats and rinse it to remove some saltiness. Mix the dressing of olive oil, onion, lemon, garlic, salt & pepper. Mix in naked oats and stir om.Blanda down mushrooms, almonds, sugar snaps, parsley, spring onions into pieces and the sliced shallots in the dressing. Season with more salt and pepper.
Clear the broad beans and cook for 2 minutes. Rinse in cold water and remove the outer shell. Cut the carrots into rough chunks and simmer in butter and a few tablespoons of water with a sprig of rosemary. The roots may well have a little bite left. Clean the mushrooms and fry in butter and olive oil until all the water steamed away and they had light color. Season with salt and pepper. Mix the carrots, mushrooms and beans and sprinkle chopped herbs over. Add lemon juice and drizzle a little olive oil over well before it is served with a grilled steak or fish.
Peel potatoes and cut into small pieces. Ansa mushrooms and onions. Peel the carrots. Cut the mushrooms and vegetables into smaller pieces. Boil potatoes and carrots are soft in salted water. Fry the mushrooms and onion in butter in a large frying pan until all the liquid from the fungus is gone. Season with salt and pepper. Mix the potatoes and carrots to the pan with the mushrooms and onions. Peel the whole fried garlic. Boil broth in a saucepan. Mix parsley and oil in a food processor about 1 minute. Add the garlic and 1/2 cup of the hot broth and process until well chopped parsley. Pour over persiljebuljongen the saucepan with the rest of the broth and add the cream. Let boil about 5 minutes. Season with ginger, salt and pepper. Strain the sauce if necessary.
Ansa sponge and cut it into smaller pieces. If you choose dried porcini need 100 grams of dry mushrooms. Fry them on high heat in a little oil until they begin to give off liquid. Add the chopped onion and when it is translucent add chopped garlic. Put down thyme branches after 5 minutes and add light balsamic vinegar. Season with salt and pepper and fold into the mixed salad and shredded, and parboiled spinach. Although spinach can be used. The salad is served warm with toasted bread.