INGREDIENSERA handful of dried mushrooms, e.g., funnel chanterelle or porcini Butter Roasted shallot stock Balsamic vinegar 1 Egg 1.5 dl Rapeseed oil Salt | ||
TILLAGNING1. Add a bit of water in a pan together with the mushrooms and let them soak up the water2. Turn on the heat and let the water evaporate 3. Add a bulb of butter and continue frying the mushrooms 4. Add a stock, vinegar, and salt to taste and cover with a lid 5. The mushrooms shouldn't be too dry but also not supposed to be any liquid left, so, if needed, remove the lid and let it steam off. 6. Transfer the mushrooms to a tall cup and mix them well with a hand blender. The mushrooms should become like a thick paste. If it seems too dry, then add a bit of oil or vinegar. 7. Mix a mayonnaise of egg and the rapeseed oil, a Bamix is very handy for this purpose. 8. Add the mushroom paste while continuing to mix the mayonnaise |
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