Creamy Chanterelles with Cured Mutton and Lingonberries

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.

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

1 smoked and cured leg of mutton (or 9 oz. thinly sliced mutton)

4 cups of fresh chanterelles

½ pointed cabbage

1 bunch of thyme

¾ cup whipping cream

1-2 cloves of garlic

1 white onion

2 tbs. butter

½ cup fresh lingonberries

Sea salt

Freshly ground black pepper

PREPARATION:

• 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.