Grape • Pumpkin • Chanterelle • Rice 💚

Playing with colors – that’s what this dish is all about. And autumn flavors. Prepare the risotto by sautéing chopped shallot, garlic and Gioiello rice is some olive oil. Taste with salt and add some red wine. Allow the rice to absorb and, little by little, add hot water. Once cooked, add black aceto balsamico,…

Chanterelle chowder 🌱

Does your autumn have a color? Mine is definitely yellow(ish). After pumpkin, cauliflower, more pumpkin, tomatoes and corn, my next culinary study in yellow follows. May I present: A plant-based chanterelle chowder. Gently fry equal parts of chanterelles and floury potatoes in some olive oil. Add chopped shallot and taste with salt. Cover with water…

Crayfish and wild mushroom bruschetta

Foraging for wild mushrooms and celebrating crayfish parties are two dear Finnish traditions of mine. This dish pays homage to both. Start by (sending your better half) collecting mushrooms. Mine brought me chanterelle, penny bun and birch bolete, but you can use any edible fungi you find. Then separate the tails and tomalley from the…