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Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being******************************
Please Fave the original Here
Another gem from
!******************************
So, on Monday this week 'twas time to cook something
with mushrooms yet again. But since I've gotten a bit tired
of the "usual" champignons and chanterelles, it was about
time to try out a new species of mushroom.
Last Saturday I was visiting my younger nephew yet again
and we were once again roasting sausages in a campfire.
So, we had to get the sausages, other ingredients and something
to drink from the local store and while there, I came across a package
of horns of plenty, something that I haven't had the luck of encountering
in a store until that point. But since the whole campfire thing was
already occupying us that day, I decided not to buy them then and there.
Instead, the next day, I took my bike and headed straight to another store
of the same brand in my very own hometown to look for those very mushrooms.
And there it was! Only one, single package of those horns of plenty available
in the store at that time, so I bought them without hesitation and on Monday,
it was time to cook them, with help from my mother.
Horn of plenty (Craterellus cornucopiodes), also known as
black chanterelle, black trumpet or trumpet of the dead
is a choice edible mushroom belonging to the Cantharellaceae family,
just like chanterelles, hence the name black chanterelle.
Now, this was the first time ever in my life that I cooked let alone ate
horns of plenty, so I'm sorry if this meal recipe looks like something from
some complete dilettante beginner (because that's pretty much what
I am when it comes to cooking lol). But the result was still good and
tasty in my opinion with the breads becoming my new favourite even.
Definitely would eat horns of plenty another time too.
INGREDIENTS
The Sauce
150 g horns of plenty
a lump of margarine
3 garlic cloves
~1 tsp salt
Hesburger pepper
cream (cooking/double cream)
The Breads
Halves (or slices) of bread (at least two)
The Horn of Plenty Sauce
margarine
fresh cheese
slices of cheese
The Pasta
400 g Fusilli pasta
vegetable bouillon cube
1 tsp salt
The Horn of Plenty Sauce
cooking cream
INSTRUCTIONS
The Sauce
1. Check the horns of plenty for any dirt and perhaps cleanse
them a little, if necessary, especially if you're using horns of plenty
that you've picked up from the nature.
2. Place a frying pan on the stove, with the temperature at 6.*
When the pan is hot enough, pour the horns of plenty into it.
Use a spatula or a similar utensil to mix the horns of plenty.
When the horns of plenty have been fried for long enough,
drop the stove temperature down to 4.
3. Add a lump or margarine onto the pan and
use the spatula to spread it around the pan.
4. Add the garlic cloves.
5. Add about a teaspoon (less than a full teaspoon) of salt
into the pan and then the Hesburger pepper.
6. Add the cream.
The Breads
1. Set the halves (or slices) of breads onto a baking tin.
2. Spread margarine and fresh cheese onto the breads.
3. Add the Horn of Plenty Sauce.
4. Place a suitable amount of cheese slices onto the breads
(I added three slices for my breads).
5. Bake in the oven at 200°C for about 10 minutes.
The Pasta
1. Pour tap water into a pot until it's somewhat full (not too full!).
Place the pot onto the stove and cook let the water cook at 6 for 10 minutes.
2. Add the vegetable bouillon cube into the pot.
3. Add a teaspoon of salt into the pot. Use a spatula or a similar utensil
to break the bouillon cube, so it melts and mixes into the water faster.
You can even use the very same spatula you used in the making of
the Horn of Plenty Sauce without cleansing (if you're doing the sauce
and the pasta in a row at once).
4. Pour the Fusilli pasta into the pot and stir a little with the spatula.
5. Let the pasta cook in the pot for about 10 minutes.
Then, pour the water out of the pot slow and steady, maybe using the pot
lid for help, so that the pasta won't end up falling into the kitchen sink.
6. Add the Horn of Plenty Sauce and some cooking cream into the pasta.
Serve shortly thereafter or let it sit for some hours before serving.
NOTES
*our stoves have six different heat settings marked
by numbers 1–6, with 6 being the highest one.
I made a total of four halves of bread with this recipe
(two of which are in the photo). The longer breads I used
for the recipe are probably better but you can try doing
them with your typical slices of breads too.
On two of these breads I also used a minced meat sauce,
which should give the bread a more pizza-like flavour.
However, the sauce was something I received from my mother
to use for this recipe, so I don't unfortunately have the recipe
for it, so... either use a sauce recipe you'd typically use or just
leave it out, because it's not necessary for the bread to taste good.
As for the cream, I had both double cream and cooking cream
used for the sauce in order to get rid of the (very small amount of)
leftover double cream in the fridge, after that only cooking cream
was used for the sauce and the pasta. So, you shoud be just fine
using only cooking cream for this recipe, unless you specifically
want to use both of them.
Hesburger pepper is a mix of sweet paprika and red pepper flakes
available in the restaurants of the Finnish fast food chain Hesburger.
The mix is sold in small red-and-white coloured packages and three packages
of this mix is a suitable amount for this recipe.
The reason why there's so little pasta in the plate in the photo
above is because I only took enough of it for a tasting and left
the rest for my dinner that day. And given the breads, it was
an alright amount anyways.
Category Food / Recipes / Tutorials
Species Unspecified / Any
Size 2027 x 1818px
File Size 2.7 MB
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