New Scandinavian Cooking > Episodes > S11 E10 Mountain Riches > Creamy chanterelles with cured mutton and lingonberries
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  • Creamy chanterelles with cured mutton and lingonberries
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    By Tina Nordström

    Creamy chanterelles with cured mutton and lingonberries

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    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.

    Serves 4

    PREPARATION:

    • 1

      Light the grill or fire. Place a cast-iron frying pan over the fire.

    • 2

      Cut the cabbage, onion and garlic in thin slices. Brown the chanterelles and onion in the butter until the liquid evaporates.

    • 3

      Add the cream and stir until it becomes a creamy sauce. Add the cabbage towards the end. Season with thyme, salt and pepper.

    • 4

      Serve generously straight from the frying pan with thin slices of mutton. Garnish with fresh lingonberries.

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  • 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.

    Serves 4

    PREPARATION:

    • 1

      Light the grill or fire. Place a cast-iron frying pan over the fire.

    • 2

      Cut the cabbage, onion and garlic in thin slices. Brown the chanterelles and onion in the butter until the liquid evaporates.

    • 3

      Add the cream and stir until it becomes a creamy sauce. Add the cabbage towards the end. Season with thyme, salt and pepper.

    • 4

      Serve generously straight from the frying pan with thin slices of mutton. Garnish with fresh lingonberries.

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