• half clove of garlic
• 5 cm piece of cucumber
• small handful of chanterelles
• 2 slices of i.e. Perheleipureiden Ruisvarras
• 2 teaspoons of green pesto
Chop the garlic, slice the cucumber and scrape the seeds out with a small spoon. Split the second half and slice the cucumber into small pieces. Fry the garlic and cucumber slices for a moment on a frying pan with butter. Add chantarelles and let it fry again. Pour the filling on a plate and let the bread soak up some grease from the pan. Smear the bread with a little bit of pesto and add the filling. Some sour cream could highlight the delicious flavors of the mushrooms.
Mushroom soup (for 4-6 persons)
The soup can be prepared from any of the Marjex mushrooms.
• 1 pack of Marjex mushrooms
• 1 onion
• 1 tablespoon of margarine or butter, spices
• 2 tablespoons of flour
• 5 dl water
• 2 dl cream
• Chives and green pepper
First rinse the mushrooms and bring them to a boil twice (max 1 minute per time), to get the salt away from them. Alternatively you can soak them in cold water for 24 hours. Squeeze the water out and chop the onion and the mushrooms. Fry the mushrooms lightly in a pan. Put the water, the mushrooms and the onions in a pot and sprinkle flour on top. Add the margarine/butter and spices. Boil for 15 minutes on low heat, add the cream and boil. Enjoy!
Mushroom salad (for 4-6 persons)
The salad can be prepared from any of the Marjex mushrooms.
- 1 pack of Marjex mushrooms
- 1 onion
- 2 dl cream
Rinse the mushrooms and bring to a boil twice to get the salt out of them, no more than 1 minute at a time. Squeeze the water out and chop the mushrooms and the onion to a salad. Whip the cream and mix well with the salad. You may also use sour cream / smetana instead of cream. The salad is also ready to be served without cream / sour cream / smetana.
Mushroom risotto (for 4 persons)
• 3 dl of Marjex wild mushrooms
• 2 onions
• 2 dl rice
• 2 tablespoons of margarine or butter
• 4 dl water
• 1 bouillon cube
• a pinch of white pepper
• grind some dill for additional flavor
Sear the mushrooms and the chopped onion in grease. Add the rice. Let simmer for a moment. Add the water and the bouillon cube. Simmer until done and enjoy.
• 3 tablespoons of butter
• 1 sipuli
• 3 cloves of garlic
• 2 Marjex pickles
• 1 Marjex garlic cucumber
• 1 tablespoon of basil
• whole white peppers
• 8 dl broth
• 1 teaspoon of smetana
Chip the onion and the pickles and cucumbers. Melt the butter in a pot. Let the onions, pickles, cucumbers and spices boil in butter for about 10 minutes. Pour in the broth and let the soup simmer for about 10 minutes. Add smetana, stir and serve right away!
Cep crêpes (for 4 persons)
• 2 eggs
• 1/2 l milk
• 2 1/2 dl flour
• 1/2 teaspoon salt
• 3 dl prepared and grinded Marjex porcinis
• grease for frying
Break the structure of the eggs by mixing. Add the milk, flour, salt and chopped mushrooms. Fry the dough into thin crêpes in a small amount of grease.
Small mushroom pizzas (10 pieces)
• 4 dl of chopped Marjex mushrooms (ceps or/and chantarelles)
• 2 chopped onions
• 2 tablespoons of margarine or butter
• 1 dl flour
• 1 dl cream
• 1/4 teaspoon of white pepper
• 4-5 sliced tomatoes
• 2 teaspoons of chervil
• 3 dl of grated cheese
• 2 dl water
• 15 g yeast
• 1 teaspoon salt
• 3 tablespoons of oil
• 5 dl flour
Dissolve the yeast in lukewarm water. Stir in the salt, oil and flour. Knead the dough until smooth. Bake the dough into a pole and divide it into 10 pieces. Roll the pieces into balls and pat them into round pizza bases with the palm of your hand. Let the bases rise on baking paper. In the meantime, prepare the filling. Sear the mushrooms and onions lightly in greasy. Stir in the flour and cream. Let the mixture boil for a moment. Season the stew with white pepper and salt if necessary. Spread the mushroom stew on top of the risen pizza bases. Spread the sliced tomatoes on top, sprinkle with grated cheese and chervil. Bake the pizzas at 250 degrees for 12-15 minutes.
You may also bake one big pizza instead of 10 small ones.