The Yellow Chanterelle (Cantharellus cibarius)
My husband goes on an annual hunting trip to Lapland each fall. I thought to share some of his photos of fall as it arrives in the artic circle. These photos go so well with the Yellow Chanterelle (even if it does not grow in Lapland). It is still a fruit of the forest, found often in places where the sound of cars is quite distant. These photos portray that experience of walking in the wilderness. Even though it was a hunting trip for the guys, the real purpose of the trip is to relax and get away from rapid pace of daily life.
The landscape in the artic circle is a bit minimalistic and barren, but at the same time beautiful. The trees do not grow to the same height as in the south and the landscape is shaped by the gentle swells of the nordic fells.
Fall has arrived here in southern Finland as well. The blueberries have been picked and are in the freezer. Next in line are the lingonberries and mushrooms. We pick “safe” mushrooms, or in other words ones that we are one-hundred-percent-sure-of-mushrooms. The Yellow Chanterelle (kanttarelli or Cantharellus cibarius) is our favorite but we also like the funnel chanterelle and penny buns or porcino. They are so easy to prepare. The quickest way is to heat up a frying pan, add a nob of butter, the yellow chanterelle and an onion. Sprinkle with salt and pepper to taste. Serve on a slice of toasted bread. It is a perfect bed-time snack.
Mushroom Salad (works with the Yellow Chanterelle, Funnel Chanterelle and Penny Bun)
1.5 l/6.3 c mushrooms, gently brushed clean and the tips of the stems cut off
butter for frying
one sautéed onion
Salt and pepper to taste
Quickly sautée the mushrooms and onions in a hot pan with butter. Allow mushrooms to cool.
Add to the sautéed mushrooms a generous 1 dl/ 1/2 c turkish yoghurt, 3 tbsp of lemon juice, dash of sugar, salt and pepper to taste.
Whip 1.5 dl/0.6 c heavy whipping cream and mix with the mushrooms. Finely mince a handful of fresh parsley and chives and mix into the salad.