Wild Mushroom Cookbook by Holmberg Pelle Holmberg Ingrid

Author:Holmberg, Pelle, Holmberg, Ingrid
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2013-12-31T16:00:00+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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