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.
First, slice the mushrooms and chanterelles and småfräs them until all the liquid is gone. Sprinkle flour over the fried mushrooms and add the cream, stock and sour cream, salt and pepper. Boil for several minutes. Fry the chicken fillets, salt and pepper and allow to cool. Roll out puff pastry sheets, lay on the cool cut slices chicken and distribute svampstuvningen the chicken, sprinkle with grated cheese. Make 4 nice package, press them together and put them in greased dish with the seam down, brushing the end with beaten egg. Bake at 200 degrees until they are golden. Serve with garlic croquettes and a delicious onion and tomato salad.
Clean the mushrooms, large mushrooms shared. Fry the mushrooms golden brown. Fry onion, garlic, carrots and celery without taking color. Turn on the broth and tomato juice. When the vegetables have cooked up some milling up the pasta in butter. Add half the tomato flesh and half of thyme, together with the pasta. The remaining tomato flesh and thyme stirred into the sauce along with mushrooms. Season with salt and pepper. Add the pasta in a bowl. Spoon over the sauce. Sprinkle with cheese.
Brush the mushrooms are clean, do not rinse! Finely chop the onion and garlic. Heat a frying pan without butter, fry the chanterelles as the drainage of fluid out of themselves, they are done when the liquid is formed boiled away. Add the butter. Add the onion, garlic, sugar & salt flakes and turn around the pan. Dust with flour and stir a bit. Pour in white wine and cream and reduce heat. Let all get simmer on low temp about 5 minutes, grate the cheese and last of all the chopped parsley and thyme. Season sauce with salt & pepper. Serve with pasta.
Beat the eggs lightly in a bowl. Boil the milk and cream. Pour the hot gräddmjölken over the eggs while whipping. Fold in cheese and dill, salt and pepper. Pour into a greased oven-proof form about 15 × 20 cm, bake in middle of oven about 35 minutes. Let cool slightly before cutting into pieces. Clean and fry the chanterelles in butter, season with salt and pepper. Serve with egg and garnish with dill