Brush / clean yellow chanterelles. Share large sponges. Place in a bowl and add water and salt. Let stand about 4 hours. Strain and let the mushrooms drain properly. Boil vinegar, water, granulated sugar, yellow mustard seeds, whole cloves and cinnamon stick. Add the mushrooms in a scrupulously clean, hot jars and turn the hot blows over. Replace the lid immediately and store in a cool place. If godast after a few weeks storage.
Roll or press out dough in a pie dish (about 24 cm diameter). Prick the bottom of the pie dough with a fork. Bake for 10 minutes. One tip is to brush the bottom with a little beaten egg last few minutes so it protects the dough to get wet when you add the filling. Then the dough crispy. Raise the oven to 225 degrees. Clean and rinse the mushrooms and finely chop the shallots. Heat the butter in a pan and fry the mushrooms and onion until golden. Dust with flour and add cream and milk. Simmer to a creamy stowage. Add parsley and season with salt and pepper. Pour the stew into the pie shell and sprinkle with the grated cheese. Bake the pie for about 20 minutes or until it receives a beautiful color.
Skär fänkålen i tunna klyftor, skala och klyfta löken, skala och skär vitlöken tunt. Borsta kantarellerna.
Bryn allt och smaksätt med salt och peppar. Koka pastan. Blanda ner pastan och ostkrämen i svampfräset.
Lägg upp på fat och strö över parmesanen, dra ett par drag med svartpepparkvarnen. Servera pastan med en äggula.
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.
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.