In September and October you can harvest what we in Norway call our “forest gold”: Bright yellow chanterelles. Bring a mushroom basket and explore the nature. Chanterelles often grow in mixed forests with birch trees, and there are good chances to find these tasty mushrooms by old trails and roads.

Do you have roast beef or venison roast remnants from last night’s dinner? Make yourself a delicious sandwich for supper.

Ingredients 

1 slice of bread with butter

1 leaf red leaf lettuce 

1 leaf green leaf lettuce 

2 slices roast beef from cattle or venison roast 

2 oz (50 g) chanterelles 

2 tablespoons butter 

¼ teaspoon salt 

¼ teaspoon pepper 

1 tablespoon redcurrant jelly

Method

1. Fry the chanterelles in a hot pan with butter, and season with salt and pepper.

2. Fill the bread with lettuce, slices of roast beef or venison roast, chanterelles and redcurrant jelly. Garnish with fine herbs.

God appetitt!

Inspired by: matprat.no

Recipe by ThorNews 

Photo by: matprat.no

Categories: Culinary Surprises, Recipes