Ketunpoika's dried funnel chanterelle groats
Funnel Chanterelle (Cantharellus tubaeformis) is, as the name indicates, a small mushroom with a look of a funnel or a horn. The top part is brownish yellow or greyish. The foot always looks like a thin tube and is yellow colored. Under the top there are always gill-formed big and long folds.
The Dried Funnel Chanterelle Groats are also available as bundle packages, containing 3 different mushrooms eg. sheep polypores, hygrophorus camarophyllus and funnel chanterelles. The bundle package also includes a recipe of a delicious mushroom soup that can be cooked in the forest on open fire.
Ketunpoika's dried Funnel Chanterelles have been picked, dried and packed by Ketunretket in Järvenpää, Finland. Packed in 25g paper bags.
Product number 036
The Dried Funnel Chanterelle Groats are also available as bundle packages, containing 3 different mushrooms eg. sheep polypores, hygrophorus camarophyllus and funnel chanterelles. The bundle package also includes a recipe of a delicious mushroom soup that can be cooked in the forest on open fire.
Ketunpoika's dried Funnel Chanterelles have been picked, dried and packed by Ketunretket in Järvenpää, Finland. Packed in 25g paper bags.
Product number 036
How to cook a delicious mushroom soup
You can cook using Ketunpoika's dried funnel chanterels a very delicious mushroom soup!
Have a look at the recipe and enjoy!
Have a look at the recipe and enjoy!
Ingredients / 4 portions, cooking time 15-30 minutes
This recipe has been done for fresh mushrooms. Instead of them you can use dried "Ketunpojan Suppisrouhe-Dried Funnel Chanterels". Add some "Ketunpojan Puhtipakuri- Chaga powder" and Ketunpojan Voimanokkonen - Dried Nettle powder" based on your own taste. Nettle powder adds deep taste and healthy ingredients, Funnel Chanterels add the basis for the taste and finally "Puhtipakuri - Chaga powder" adds taste of autumn forest. Preparation of the soup is best done on open fire in the forest, using cast iron pot.
You will need the following ingredients:
100 grams of fresh funnel chanterels or ceps (if you use dried mushrooms, let them soak in water overnight)
2 dl water
2 dl cream
100 g processed cheese, in Finland you can use ½ pack of Koskenlaskija cheese
2 onions
100 bacon cubes
30 grams butter
Salt
Dragon herb
White pepper
Maizena-corn flour
How to prepare
Let the dried mushrooms soak some hours in water.
Save 0,2 litres of mushroom soaking water for preparation.
Mix 2 spoons of Chaga Powder and 2 spoons of dried Nettle Powder into this water.
Add mushrooms and warm carefully until water has nearly evaporated away.
Add butter, onions and bacon and let the onions get transparent and bacon gets ripe.
Add the soaking water and let boil on low heat approximately 15 minutes. Add Maizena (2 spoons).
Add cream, cheese and heat carefully - do not boil anymore! Enjoy with fresh white bread and cold smoked reindeer meat.
This recipe has been done for fresh mushrooms. Instead of them you can use dried "Ketunpojan Suppisrouhe-Dried Funnel Chanterels". Add some "Ketunpojan Puhtipakuri- Chaga powder" and Ketunpojan Voimanokkonen - Dried Nettle powder" based on your own taste. Nettle powder adds deep taste and healthy ingredients, Funnel Chanterels add the basis for the taste and finally "Puhtipakuri - Chaga powder" adds taste of autumn forest. Preparation of the soup is best done on open fire in the forest, using cast iron pot.
You will need the following ingredients:
100 grams of fresh funnel chanterels or ceps (if you use dried mushrooms, let them soak in water overnight)
2 dl water
2 dl cream
100 g processed cheese, in Finland you can use ½ pack of Koskenlaskija cheese
2 onions
100 bacon cubes
30 grams butter
Salt
Dragon herb
White pepper
Maizena-corn flour
How to prepare
Let the dried mushrooms soak some hours in water.
Save 0,2 litres of mushroom soaking water for preparation.
Mix 2 spoons of Chaga Powder and 2 spoons of dried Nettle Powder into this water.
Add mushrooms and warm carefully until water has nearly evaporated away.
Add butter, onions and bacon and let the onions get transparent and bacon gets ripe.
Add the soaking water and let boil on low heat approximately 15 minutes. Add Maizena (2 spoons).
Add cream, cheese and heat carefully - do not boil anymore! Enjoy with fresh white bread and cold smoked reindeer meat.