Autumn indulgence

I know I have not posted for more than two months. And there is always a good reason. I went to Estonia for two weeks at the end of July. When I came back, I noticed my camera was not working as good as before, out of the blue. In addition, every photo contains a speck of dust on the left side that you can notice on these photos and probably upcoming ones too.

IMG_4200.jpg

Then some keys on my computer keyboard stopped to work, like the letter l, apostrophe, page down etc. I am copy-pasting right now the l-s in this post. Other things also went the wrong way and I did not cook as much as I used to in the last two months.

But then this Sunday I went to forage for mushrooms. This was my second year in Belgium with no success whatsoever in finding edible mushrooms and this is truly my favourite activity during autumn. I was even thinking if this will be the case I might just have to move back to Estonia. I can’t live like that.

IMG_4197.jpg

So what would any person obsessed with shrooming do? I went on Instagram and used #paddestoelen, which is mushrooms in Dutch. I saw some mushrooms that I loved, and I saw some people who do not care for mushrooms tagged their location. So like any normal person I just drove to that location and it was a massive success. I found 8 parasol mushrooms which are legit meat substitution for schnitzel, about 20 king bolete (other names include porcini, ceps) and a couple of chanterelles. The parasol mushrooms were eaten as schnitzel yesterday with a shot of vodka, and for today I made a superb elegant autumn dish of velvety potato purée, onsen tamago or sous-vide egg and porcinis fried in butter. It was rich and umami and wonderful and everything that an autumn indulgence should consist of – countless calories and elevating tastes.

IMG_4199.jpg

For the potato puree I took 3 medium potatoes, boiled until fork-tender. I used about 50 g of butter (countless calouries) and 125 ml of double cream. I also grated about 20 g of Old Amsterdam cheese. Mashed it to a creamy consistency. For the onsen tamago egg I set my immersion circulator on 76.5 and took room temperature eggs (20C) and added them to the pot for exactly 12 minutes which yielded the best result. I cut the porcinis about 3 mm and fried them until nicely caramelized in liberal amount of butter.

With a glass of cava it served it’s rainy day purpose – I will power through, regardless.

IMG_4206

 

One thought on “Autumn indulgence

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s