Autumn, Mushrooms, and Baking: A World of Delights

Autumn brings with it beautiful colors, crisp air, and of course, mushroom season. The forests are filled with mushroom pickers searching for the delicious bounty of the woods. Mushrooms can be used to create a variety of delicious dishes, and they are also perfect for baking.

Using mushrooms in baking:

• Dried mushrooms: Dried mushrooms, ground into a powder, are perfect for adding to bread dough, rolls, and cookies. They give baked goods a unique flavor and aroma.

• Fresh mushrooms: Fresh mushrooms can be used in pies, quiches, and savory muffins, for example. Mushrooms pair well with onions, garlic, thyme, and parsley.

• Mushroom filling: Mushroom filling is a delicious addition to bread and rolls. It is made by frying mushrooms with onions and garlic and seasoning them with salt, pepper, and herbs.

Inspiration for autumn baking:

• Mushroom cheesecake: This cake is a perfect combination of sweet and savory. The crust is made from crushed cookies and mushrooms, and the filling is made from cream cheese, sour cream, and herbs.

• Mushroom focaccia: Focaccia is an easy and delicious bread that is perfect for an autumn dinner table. Dried mushrooms can be added to the dough and seasoned with thyme and rosemary.

• Mushroom rolls: These rolls are a perfect lunch or snack. Fresh mushrooms and onions can be added to the dough, and the rolls can be seasoned with thyme or parsley, for example.

Chanterelle Pie

(this is one version of fish cock) / Wild Food from
Finland

Wild Food from Finland
Wild food – berries, mushrooms, wild herbs and vegetables as well as
fish, game and reindeer – is derived straight from Arctic Finnish
nature.

This savory chanterelle pie is the perfect dish to serve at a party or as a weekday snack. The salty pie can also be a light meal when served with a green salad. Pick chanterelles for the mushroom pie from a nearby forest or from the freezer section of your grocery store.

Ingredients

For the crust:

• 100 g butter
• 2½ dl all-purpose flour
• ¼ tsp salt
• 2 tbsp water

For the filling:

• 1 l chanterelles
• 30 g butter
• 1 onion, finely chopped
• 1 jar (200 ml) Koskenlaskija Cooking & Dipping Sauce (unflavored)
• 1 dl fresh parsley, chopped
• ½ tsp ground black pepper
• 1 egg

Instructions

1. Rub together the butter, flour, and salt. Add the cold water and mix until the dough is smooth. Spread the dough into a pie pan (Ø 25 cm).

2. Clean and chop the mushrooms. Fry the mushrooms in a dry, coated pan until the liquid from the mushrooms has evaporated.

3. Melt the butter in a pan and add the chopped onion. Fry until the onion begins to brown slightly.

4. Remove the pan from the heat. Stir in the Koskenlaskija, parsley, and pepper. Finally, add the egg. Pour the filling into the pie crust.

5. Bake on the lowest shelf of the oven at 200°C for 40 minutes.