Mushroom Omelet / Soppomelett

A delicious lunch recipe found in “Lær Mer om Sopp”
(Learn More About Mushrooms) utgitt av BAMA gruppen i 1982

Mushroom Omelet / Soppomelett

Omelets is the perfect snack no matter what time of day it is. If you got a pack of eggs in your fridge you can make one in a matter of minutes. You can make a plain omelet or fill it with just about anything. It must be among the most versatile dishes in the world – Ted

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Gratinated Ham Rolls with Stewed Mushroom / Gratinerte skinkerullader med Soppstuing

A quick and easy snack recipe found in “Varme Småretter”
(Hot Snacks) published by Gyldendal in 1991

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This is a convenient little dish that lends itself well both as a club snack or a Saturday evening meal. You may add a layer of cooked rice in the bottom of the mould if you want to make a more filling dish. Instead of the wine you can pour a little light cream over rolles before gratinating.

Gratinated ham rolls is a dish you can resort to when time is short. put the mould in the microwave and it takes only a minute or two before you can seve the dish.

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1700s Mushroom Ketchup / 1700talls Soppketchup

An exiting recipe found onWorld Turn’d Upside Down
a blog you would not want to miss if you are at
all interested in historic recipes

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Stephanie Ann Farra who runs ‘World Turn’d Upside Down‘ writes: Mushroom ketchup was something I’ve been wanting to make for a long time. I love the fact that this was a common sauce so different from the ketchup we use today. In the early 1700s, ketchup was introduced to English explorers by the people of Singapore and Malaysia. Originally a sauce for fish, ketchup was made out of walnuts, oysters or mushrooms and was similar to soy sauce. The English expanded the use of the sauce and it became popular for fish and meat dishes.

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Chanterelle Soup / Kantarellsuppe

A recipe for a classic autumn soup found on spar.no

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In the woods around my week place outside Oslo there has always been chanterelles in abundance. A great mushroom both for soups like this or stewed as a side dish for meat dishes.

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In Context:
Cantharellus cibarius
, commonly known as the chanterelle, golden chanterelle or girolle, is a fungus. It is probably the best known species of the genus Cantharellus, if not the entire family of Cantharellaceae. It is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It emits a fruity aroma, reminiscent of apricots and a mildly peppery taste (hence its German name, Pfifferling) and is considered an excellent edible mushroom.

Biochemistry
Chanterelles are relatively high in vitamin C (0.4 mg/g fresh weight), very high in potassium (about 0.5%, fresh weight),[10] and among the richest sources of vitamin D known, with ergocalciferol (vitamin D2) as high as 212 IU/100 grams fresh weight. Scientific research has suggested that the golden chanterelle may have potent insecticidal properties that are harmless to humans and yet protect the mushroom body against insects and other potentially harmful organisms.

Text from Wikipedia 

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Scottish Steak Balmoral / Biff Balmoral fra Skottland

A traditional Scottish dinner recipe from dinmat.no

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Juicy meat with delicious mushroom sauce makes a wonderful dinner. Serve with mashed potatoes and some vegetables on the side. Sugar snap peas and shallots tastes good with this dish.

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