The bolete season seems to be closing its end already. Two weeks ago the forest was so full of porcini it was hard to walk without stumbling on them. Now the only one I found was almost eaten by worms. Instead, fly agaric has become the king of the forest. They're pretty but don't make such a good meal. Since there wasn't any clear one species to pick I did what I usually avoid: mixed them in the same dish. There are for example velvet boletes, slimy spike-caps and purple russulas hidden in here.
I couldn't find a loaf recipe only using mushrooms instead of mixing them with lenses, meat, rice or nuts, so I made one up. (If you feel like adding any of the aforementioned, go ahead though.) It worked out wonderfully. The jelly idea came from Sillä sipuli's post about wild food and thought black currant juice would fit here especially well because its colour is the same as the caps of my russulas. I exaggerated a bit with the agar and used twice the amount I recommend here since the result was even too sturdy, but the taste fits here well.
- 1 l mixed mushrooms
- 2 dl oat cream
- 1 onion
- 1 starchy potato
- 1 dl breadcrumbs
- oil for frying
- tarragon
- green peppers
- salt
For the Jelly:
- 1 dl blackcurrant juice (I used unsweetened but it's your call. Aronia would also fit here well.)
- 4 dl water
- 2 tsp agar
Clean and chop the mushrooms. Mince the onion and sauté until you start to see through it. Add the mushrooms and let them acquire some colour. Mix all the ingredients and pour into a buttered casserole. Set in a 200°C oven for 30-45 minutes.
In the meanwhile, you can also prepare the jelly. Mix the juice and the water. Let it come to a boil. Add the agar. Pour into a flat casserole, preferably of same size as the one containing the loaf.
When both have cooled down, carefully detach the jelly and place it on the loaf. You can cut serving-size pieces to help out the eaters. Serve cold.
Nutritional values / 1389 g:
energy 812 kcal
fat 37 g
protein 21 g
carbohydrates 91 g
fiber 18 g
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