Cooking in the rain is possible, but it made my mascara run. I didn’t care, though. I sat down on a tree stump and cooked a delicious and fast wok with dried yellow chanterelles, cured meat, cream and lingonberries. So simple and so good.
Light the grill or fire. Place a cast-iron frying pan over the fire.
Cut the cabbage, onion and garlic in thin slices. Brown the chanterelles and onion in the butter until the liquid evaporates.
Add the cream and stir until it becomes a creamy sauce. Add the cabbage towards the end. Season with thyme, salt and pepper.
Serve generously straight from the frying pan with thin slices of mutton. Garnish with fresh lingonberries.