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Chanterelle ragout Instead of chanterelles, or mixed with them, you may also use other wild Finnish mushrooms in preparing of this dish.

1 large onion
about 500 - 1000 ml fresh chanterelles
good vegetable stock, chicken stock or white or brown beef stock
black or white pepper

Clean the mushrooms and cut them in small pieces. Finely chop the onion. Using a large skillet, sauté the onion in some butter until translucent. Add the mushrooms and raise the heat to high. Cook the mushrooms, stirring continually, until most of the moisture has evaporated. Add some more butter, and continue cooking for a few minutes longer.

Moisten the mushrooms with a dash of stock, and cover them with cream. Bring the mixture to the boil and cook until the sauce has thickened, stirring every now and then. This may take from 10 to 30 minutes. Note that chanterelles take a little longer to cook than for example softer-textured boletes. Add some more cream and/or stock if the sauce seems to dry out.

When the sauce is thick enough and the mushrooms have softened, season the sauce with salt and pepper. Serve the sauce hot with the hot-smoked fish and new potatoes.

This ragout is also perfect as a companion to various fried or grilled meat dishes, like steaks, chops and roasts, or used as a topping on hot sandwiches or filling in vols-au-vent, etc.

Recipe source: family recipe.


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