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.
Run the ground beef, liver pate, cream cheese, eggs, cornstarch and spices in food processor to a paste, or to work together by hand. Mix end down mushroom and onion by hand and season with brandy. Pack the mixture into the tin and sprinkle with chopped juniper berries. Bake at the bottom in the oven about 50 minutes. Let cool in the tin. Keep advantageously in the shape of the molecule. Serve with some jelly or beets to.
Fry the tofu with soy sauce until it starts to get some color. Add the remaining ingredients and cook 10-15 minutes. Add the corn flour and brewer's yeast and let it simmer for a minute, it'll be a little mess of it all.
Chop the chanterelles rough or not at all if they are small. Chop the onion and fry soft in a little oil in medium-hot skillet, it should not take so much color. Add the chanterelles and fry them golden, stirring. When they're done, you can salt on them, but preferably not before the salt draws out liquid. Increase the temperature in the frying pan and pour the oat cream and bring to boil and simmer a few minutes. Add lemon juice salt and pepper.