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Autumn Recipes

“Oatmeal and forest mushrooms”

Finnish oats work well in many different kinds of recipes. One of my own favourites is oatmeal bread. In this recipe I combine Finnish oatmeal and the best forest mushrooms in the world, creating a veritable symphony of flavours. This porridge makes a wonderful side dish or a meal in itself.

 

 

Cep puree


300 g cubed ceps (porcini)
1 shallot
3 garlic cloves
50 g butter
2 dl chicken stock
2 dl cream
2 tbsp sherry wine vinegar
Salt and pepper


Chop the onions. Melt the butter and fry the cubed ceps and onion until they turn a nice colour. Add the chicken stock and cream. Boil for about 10 minutes and then blend in a food mixer. Season with the wine vinegar, salt and freshly ground pepper.


Porridge

400 g ripe oatmeal
200 g cep puree
5 g dried chantarelles
5 g dried ceps
50 g French cream
50 g grated Finnish cheddar
1 tbsp chopped parsley
1 tbsp chopped chives
(1 g dried ramsons)
salt

Soak and crush the dried mushrooms. Add the oatmeal, cep puree, mushrooms and some of the soaking liquid into a saucepan and heat until boiling. Add the French cream. Remove the saucepan from the heat add the grated cheese and herbs to the porridge. Season with salt, if required. Let the porridge stand for a moment before serving. Serve the mushroom porridge as a side dish to fish or meat, or as it is.