Andreas combines the elegant simplicity of Provencal and Tuscan cooking with the raw materials of his native Scandinavia. The result is a completely new approach to cooking – a range of delicious modern dishes with a history dating all the way back to the Vikings!
⅓ lb. (150 g) chanterelle mushrooms, or other wild mushrooms
3-4 tbs butter
1 tbs flour
1 ½ cup (3 dl) game stock
2 tbs Norwegian brown fudge cheese (such as Ski Queen)
12 medium potatoes, cooked
Mix the ground meat with egg, corn flour, and spices while stirring. Use your hands or a tablespoon to shape the meatballs. A great tip is to dip your hands or the tablespoon in water in between each meatball. That way, the meat becomes less sticky and easier to handle. Fry the meatballs in a frying pan over medium to high heat.
When finished, put the meatballs in an oven-proof dish and cover with a lid. Fry the chanterelles in butter in the same pan and add them to the over-proof dish with the meatballs.
Melt butter in the frying pan with the juices from the meatballs and mushrooms until the gravy turns golden brown. Add flour and stir until it has an even, deep brown color. Add stock and flavor the sauce with Norwegian brown cheese. Transfer the meatballs and mushrooms to the pan with the sauce and heat up.