In this chanterelle, truffle oil, and parmesan pizza recipe, I used Swedish foraged chanterelles that we (me and my family), picked at a really perfect time.
Who doesn’t like barbecue parties, warm weather, foraging, and good company? This recipe sums it all up where the traditional white fish, the cod, meets the golden chanterelle mushroom in a creamy white wine sauce.
Butter-fried chanterelles with parsley is a super delicious appetizer you can get either from foraged chanterelles if you are lucky, or in the slightly more expensive supermarkets when they are in season from July to September.
Blueberry lemonade is easy to make, delicious and super healthy. Try this blueberry lemonade from self-picked blueberries and you will immediately notice how strong and sweet the blueberries taste.
This delicious vegetarian lasagna consists of a mushroom sauce based on oyster mushrooms and portobello mushrooms, a classic white bechamel sauce, homemade lasagna noodles, a layer of thinly sliced eggplants and is topped with grated cheese.
The cookies can be made both with fresh and dried blueberries. Try making half of the cookie dough with dried blueberries and half with fresh blueberries.
Mushrooms and eggs are always a good combination. Try making this recipe for omelettes with fried chanterelles, cheese and cherry tomatoes.
