Cooking with Wild Mushrooms by Ingrid Holmberg

Author:Ingrid Holmberg
Language: eng
Format: epub
ISBN: 9781510750104
Publisher: Skyhorse
Published: 2019-03-09T16:00:00+00:00

MUSHROOM EGG SANDWICH

The Velvet Bolete isn’t especially exciting when fresh, but it has a great taste when dried.

4 PORTIONS

Creamy mushroom mixture:

• approx. ½ oz (15 g) dried Velvet Bolete, or 1 quart (1 liter) fresh mushrooms of any sort

• 2 tbsp butter

• ½ cup (100 ml) water for soaking

• 3 tbsp wheat flour

• ⅔ cup (150 ml) milk

• ⅔ cup (150 ml) cream

• rosemary, optional

• salt and pepper

• 4 hard-blanched eggs

• 8 slices of bread

• ¾ cup (200 ml) grated Västerbotten cheese (can be bought in specialty stores or online, or substitute with your favorite aged cheese)

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